Rice-Corn
A hearty and cheesy rice and corn casserole packed with savory flavors from butter, onions, peppers, and jalapenos, perfect for family dinners or potlucks.
Ingredients
Instructions
- Mix cooked rice with canned whole kernel corn and creamed corn, then transfer to a 9 x 13-inch casserole dish.
- Sauté chopped onion, bell pepper, and jalapeno until tender, then add to the casserole mixture.
- Bake the casserole for 15 minutes, then sprinkle grated cheese on top.
- Bake for an additional 15 minutes until cheese is melted and bubbly.
Tips & Substitutions
For added flavor, consider using leftover roasted vegetables or adding spices like cumin or paprika. If you want a creamier texture, swap the block butter for a rich cream cheese or sour cream. You can also replace the bell pepper with any other sweet pepper or omit it entirely for a simpler dish. For extra heat, include more jalapenos or even a dash of hot sauce.
Serving Suggestions
This rice-corn casserole pairs beautifully with a simple green salad or roasted vegetables for a well-rounded meal. Consider serving it alongside grilled chicken or fish for added protein. For a comforting side, enjoy it with a slice of homemade bread or some warm Herbed Refrigerator Rolls to soak up the delicious flavors.
Storage & Reheating
To store leftovers, let the casserole cool completely before covering it with plastic wrap or transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. When reheating, cover with foil and warm it in the oven at 350°F for about 20 minutes, or microwave individual portions on medium heat until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rice-Corn contains roughly 393 calories, with 11g protein, 77g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (124% of the Daily Value), vitamin C (96% of the Daily Value), and protein (21% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 566mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned corn?
Yes, frozen corn can be used as a substitute for canned corn. Just make sure to thaw and drain it before mixing it into the casserole. It will add a fresh taste and maintain a nice texture when baked.
How can I make this dish vegetarian?
This recipe is already vegetarian as it uses no meat. To keep it vegetarian-friendly, ensure that the butter used is not derived from animal sources, and feel free to add more veggies or beans for additional protein and nutrients.
What type of cheese works best for topping?
Cheddar cheese is a popular choice for this casserole, as it melts well and adds a nice sharp flavor. However, you can also experiment with Monterey Jack, mozzarella, or a blend of cheeses for a different taste. Just make sure the cheese is grated for even melting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).