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.