Creamy Baked Rice and Vegetables

Name: Creamy Baked Rice and Vegetables
Prep time: 15M
Total time: 60M
Yield: 8 Servings
Ingredients: 2 tbsp. Vegetable OilGOYA® Vegetable Oil, plus more for greasing pan, divided; 2 cups Canilla ® Extra Long Grain RiceCANILLA® Extra Long Grain Rice, cooked according to package instructions, and cooled; 1 Creamy Baked Rice and Vegetablesred bell pepper, finely chopped (about 1 cup); 1 Creamy Baked Rice and Vegetablespoblano chile, finely chopped (about ¾ cup); ½ Creamy Baked Rice and Vegetablesonion, finely chopped (about ¾ cup); 1 tsp. Minced GarlicGOYA® Minced Garlic; 2 cups Creamy Baked Rice and Vegetablessour cream; 2 cups Creamy Baked Rice and Vegetablesshredded cheddar cheese, divided; 1 can Golden CornGOYA® Golden Corn, drained; ½ cup Creamy Baked Rice and Vegetablesfinely chopped fresh cilantro; 1 tbsp. Sazonador TotalGOYA® Sazonador Total; 2 Creamy Baked Rice and Vegetablesscallions, finely chopped (for garnish)

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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

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Ingredients

2 tbsp.

GOYA® Vegetable Oil , plus more for greasing pan, divided

2 cups

GOYA® Canilla® Extra Long Grain Rice , cooked according to package instructions, and cooled

red bell pepper, finely chopped (about 1 cup)

poblano chile, finely chopped (about ¾ cup)

onion, finely chopped (about ¾ cup)

1 tsp.

GOYA® Minced Garlic

2 cups

sour cream

2 cups

shredded cheddar cheese, divided

1 can
(15.5 oz.)

GOYA® Golden Corn , drained

½ cup

finely chopped fresh cilantro

1 tbsp.

GOYA® Sazonador Total

scallions, finely chopped (for garnish)

Directions

Kitchen View

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.