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November 5, 2006
Cheesy Mexican Rice Updated With Picture!
I recently adapted a recipe I found years ago in Southern Living and basically I just started over from scratch! I don't have a picture of this one, but I'll try to remember to take one next time I make it! My sister and Jamison's Mom seemed to like it and I know I did!
2 cups of uncooked rice, cooked to package directions and set aside.
1 8 ounce package of cream cheese
8 ounces of cheddar or Colby cheese, shredded, plus extra shredded cheese for topping
1 red onion, chopped
1 bell pepper, chopped
1 package of frozen corn
16 ounce jar of salsa
16 ounce jar of fire roasted red peppers, diced
14.5 ounce can of diced tomatoes
Cook rice to package directions and set aside.
Preheat oven to 375 F.
Melt cream cheese and cheddar over medium heat until smooth.
In a seperate pan cook onion and bell pepper until tender with a little olive oil.
In a large bowl mix rice and remaining ingredients. Pour into a a pregreased baking dish and top with extra shredded cheese. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
Serve warm.
Posted by Dianne at November 5, 2006 5:21 PM
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