Creamy Baked Rice and Vegetables
This Creamy Baked Rice and Vegetable recipe is comfort food at its best! Slender grains of CANILLA® Rice are tossed with tender corn, peppers and onions, mixed with sour cream and shredded cheese and baked until bubbling and irresistible! Gather the family around the table and dig into this warming rice dish for a meal that they will ask for again and again.
Total Time
60m
Prep Time:15m
Yields:8 Servings
Ingredients
2 tbsp.
2 cups
1
red bell pepper, finely chopped (about 1 cup)
1
poblano chile, finely chopped (about ¾ cup)
½
onion, finely chopped (about ¾ cup)
1 tsp.
2 cups
sour cream
2 cups
shredded cheddar cheese, divided
1 can
(15.5 oz.)
½ cup
finely chopped fresh cilantro
1 tbsp.
2
scallions, finely chopped (for garnish)
Directions
Step 1
Heat oven to 350°F. Coat 9”x13” casserole dish with vegetable oil; set aside. Add cooled rice to large bowl; set aside.
Step 2
Heat 2 tbsp. vegetable oil in large skillet over medium-high heat. Add bell pepper, poblano chile, onion and garlic to skillet. Cook, stirring occasionally, until vegetables are tender, about 7 minutes. Transfer vegetables to bowl with rice. Stir in sour cream, 1½ cups shredded cheese, corn, cilantro and Sazonador Total until thoroughly combined.
Step 3
Transfer rice mixture to prepared casserole dish. Sprinkle with remaining cheese. Bake, uncovered, until rice mixture is heated through and cheese is melted, about 30 minutes. Sprinkle with chopped scallions; serve.
Side Dish
Spiced Scalloped Potatoes
Breakfasts & Brunch
Coquito French Toast Casserole
Side Dish
White Bean and Chorizo Casserole
Side Dish
Easy Yellow Rice Casserole
Side Dish
Green Beans with Pepitas
Side Dish
MyPlate Green Beans with Pepitas
Side Dish
Creamy Mexi-Corn Casserole
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Plan Your Weekly Menu Today
Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account0
0 Reviews
Creamy Baked Rice and Vegetables
Prep Time 15m
Total time 60m
Yields: 8 Servings
This Creamy Baked Rice and Vegetable recipe is comfort food at its best! Slender grains of CANILLA® Rice are tossed with tender corn, peppers and onions, mixed with sour cream and shredded cheese and baked until bubbling and irresistible! Gather the family around the table and dig into this warming rice dish for a meal that they will ask for again and again.
Ingredients
2 tbsp.
2 cups
1
red bell pepper, finely chopped (about 1 cup)
1
poblano chile, finely chopped (about ¾ cup)
½
onion, finely chopped (about ¾ cup)
1 tsp.
2 cups
sour cream
2 cups
shredded cheddar cheese, divided
1 can (15.5 oz.)
½ cup
finely chopped fresh cilantro
1 tbsp.
2
scallions, finely chopped (for garnish)
Directions
Step 1
Heat oven to 350°F. Coat 9”x13” casserole dish with vegetable oil; set aside. Add cooled rice to large bowl; set aside.
Step 2
Heat 2 tbsp. vegetable oil in large skillet over medium-high heat. Add bell pepper, poblano chile, onion and garlic to skillet. Cook, stirring occasionally, until vegetables are tender, about 7 minutes. Transfer vegetables to bowl with rice. Stir in sour cream, 1½ cups shredded cheese, corn, cilantro and Sazonador Total until thoroughly combined.
Step 3
Transfer rice mixture to prepared casserole dish. Sprinkle with remaining cheese. Bake, uncovered, until rice mixture is heated through and cheese is melted, about 30 minutes. Sprinkle with chopped scallions; serve.