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Southwest Cheesy Rice & Corn Casserole

A great side dish of southwest flavors that pairs well with

enchiladas, tacos, or quesadillas.

Recipe: Prep: 40 minutes Serves 8

3 cups organic basmati or wild rice blend - cooked in stock

14.5 oz. can organic fire-roasted diced tomatoes

1 medium organic onion - diced

1 1/2 cups organic cheddar cheese - shredded

2 cups organic corn - frozen or canned

1 cup organic sour cream

1/2 cup organic cream

1 tbsp. organic garlic- minced

3 tbsp. organic dried chives

2 tsp. organic ground coriander

1 tsp. organic cumin

1/2 tsp. organic chili powder

1/2 cup organic cheddar cheese - shredded for top of casserole

Liberally buttered 12 1/2 x 9 inch casserole dish

Preheat oven to 350 degrees.

Put all ingredients into a large bowl and mix well. Spoon into the casserole

dish and top with the remaining cheese. Bake for 30 minutes. Enjoy!

Tips: The corn can go into the casserole frozen, as it will cook through

by end of the baking time.

If you want this to be spicy, then add 2 cans of chilis or add fresh diced jalapenos or serrano peppers. But if you do this, I would eliminate the

dried chives, as their flavor will be lost.

If you wanted to make this into a full entree, you can add 2-3 cups of cooked

chicken or ground beef. You could also substitute cooked quinoa or millet for the rice.

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