I love brown rice and corn. So when I found this recipe for a cheesy rice and corn casserole online at Minute® Rice’s website, I couldn’t resist.

When I first tried the recipe, I doubled the amount of cheese. I mean, you can never have too much cheese – right? Well, you can have too much cheese! It totally dominated the dish and made it hard to taste the corn and rice. Lesson: proportion of an ingredient is as important as the ingredient!

I ended up pairing this casserole as a side dish with some football-shaped mini turkey meat loaves as my pre-Super Bowl dinner. Touch down!

rice corn casserole

Cheesy Rice and Corn Casserole

Rating: 51

Yield: 6 servings

Ingredients

2 cups Minute Brown Rice, uncooked
2 cups low-sodium chicken broth
8 ounces chive and onion cream cheese
15 ounces corn with red, green bell peppers, drained
1 cup shredded Mexican-style four-cheese blend, divided
2 tablespoons chopped parsley

Instructions

Preheat oven to 375 F degrees. Spray a 1.5-quart baking dish with non-stick cooking spray. Set aside.

Prepare rice according to package directions using chicken broth for water. Mix rice, cream cheese, corn, 3/4 cup shredded cheese and parsley.

Pour mixture into prepared baking dish. Sprinkle with remaining shredded cheese. Bake 15 to 20 minutes, or until cheese on top is melted and lightly browned.

Notes

lightly adapted from recipe by Minute Rice

http://bakedchicago.com/cheesy-rice-corn-casserole/