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Jalapeno-Corn Casserole

Ingredients

    • 1 cup long-grain rice, uncooked
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • 1 medium green bell pepper, chopped ( may substitute red bell pepper)
    • 1 cup celery, chopped
    • 1/2 cup butter, melted
    • 1 -3 jalapeno pepper, seeded and chopped ( based on your heat tolerance)
    • 2 (16 1/2 ounce) cans cream-style corn
    • 1 cup mild cheddar cheese, shredded
    • 1/2 cup monterey jack cheese, shredded
    • 1 tablespoon sugar

    Garnishes

    • green pepper rings, cherry tomatoes, fresh chopped parsley or cilantro

Directions

  1. Cook the rice according to the package directions; set the rice aside.
  2. Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
  3. Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
  4. Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.

Comments

  1. Did you know your link reads "itsallinthesoice"? soice?

    ReplyDelete
  2. yes, sub domain....guess it wasnt available at the time

    ReplyDelete

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