Side Dish Corn Rice Casserole Recipes

RICE AND CORN SIDE DISH

Rice and Corn Side Dish image

This is a quick inexpensive recipe to whip together. Goes great with just about everything.

Provided by Teresa Corrie

Categories Side Dish Rice Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
¼ cup chopped celery
¼ cup chopped onion
2 cups water
1 cup white rice
1 cup whole kernel corn
1 cube chicken bouillon
salt to taste

Steps:

Heat olive oil in a saucepan over medium-high heat. Saute celery and onion in olive oil until tender, 5 to 7 minutes.
Stir water, rice, corn, chicken bouillon, and salt with the celery mixture. Bring liquid to a boil, reduce heat to medium-low, place a lid on the saucepan, and cook until the rice is tender, about 15 minutes. Leave covered and let sit off heat until the liquid is completely absorbed, about 10 minutes more.

Nutrition Facts : Calories 164 calories, Carbohydrate 31.6 g, Cholesterol 0.1 mg, Fat 2.8 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 228.7 mg, Sugar 1.4 g

SIDE DISH - CORN RICE CASSEROLE

Side Dish - Corn Rice Casserole image

Similar to Brocolli Rice Casserole...yummy!

Provided by kimjorna

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup Instant rice
8 ounce Chicken broth
1 cup Sour cream
2 cups Cheddar shredded
1 1/2 cups Corn
1/4 cup Cilantro chopped finely
to taste Salt & pepper

Steps:

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350°F. Lightly grease a large casserole dish. In the pot with the cooked rice, mix the sour cream, 1 cup cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Nutrition Facts : Calories 656 calories, Fat 33.4106421433447 g, Carbohydrate 57.341321720303 g, Cholesterol 118.668034664218 mg, Fiber 1.47170002579689 g, Protein 31.3358763442718 g, SaturatedFat 17.7740473314432 g, ServingSize 1 1 (267g), Sodium 416.954582354947 mg, Sugar 55.8696216945061 g, TransFat 2.0605890415853 g

CORN AND RICE CASSEROLE

Corn and Rice Casserole image

This is adapted from a Southern Living recipe. Makes a nice side dish for a Tex-Mex family dinner. Uses Rotel tomatoes and Mexican Velveeta. You can choose the mild or spicy versions of each to suit your taste.

Provided by ratherbeswimmin

Categories Long Grain Rice

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups uncooked long-grain rice
2 tablespoons butter or 2 tablespoons margarine
1 green bell pepper, chopped
1 small onion, chopped
1 (15 1/2 ounce) can cream-style corn
1 (11 ounce) can Mexican-style corn, drained
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can rotel diced tomatoes with green chilies, undrained
1 (8 ounce) package Velveeta Mexican cheese, cubed
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/2 cup shredded cheddar cheese

Steps:

Prepare rice according the the package directions; set aside.
In a big skillet, melt the butter over medium heat.
Saute bell pepper and onion for 5 minutes or until tender.
Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine.
Spoon mixture into a greased 13x9 inch casserole dish.
Bake in a 350° oven for 30 minutes or until well heated.
Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.

Nutrition Facts : Calories 337.1, Fat 10.1, SaturatedFat 6.1, Cholesterol 30, Sodium 958.1, Carbohydrate 53.9, Fiber 2, Sugar 4.7, Protein 10.4

BAKED CORN AND RICE CASSEROLE

Baked Corn and Rice Casserole image

I hope that you will enjoy this festive rice, it is a great alternative to potatoes and plain rice. This tasty dish is very filling.

Provided by Baby Kato

Categories Oven

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 cups rice, long grain, uncooked
6 cups water
2 tablespoons butter
1 green pepper, sweet, diced
1 red pepper, sweet, diced
1 onion, sweet, finely chopped
2 jalapeno peppers, small, fresh, chopped
1/2 cup mushroom, sliced thinly
28 ounces corn, canned, nibblets
1/4 lb aged cheddar cheese, grated
1/4 lb monterey jack cheese, grated
1 cup sour cream
1 teaspoon salt, sea, fine
1/2 teaspoon pepper, black, freshly ground
1/4 cup parmesan cheese, grated, fresh

Steps:

Preheat oven to 350 degrees.
Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

SPICY RICE & CORN CASSEROLE RECIPE - (4.1/5)

Spicy Rice & Corn Casserole Recipe - (4.1/5) image

Provided by Tabatha

Number Of Ingredients 9

Ingredients

1 (8-ounce) box of Zatarain's New Orleans-Style yellow rice
1/4 cup of unsalted butter, divided, 1/2 stick
1 (11-ounce) can of Mexican corn, undrained
1 (10.75-ounce) can of Campbell's Cream of Celery Soup
2 tablespoons of chopped jalapenos
Kosher salt, only if needed, to taste
1/4 teaspoon of freshly cracked black pepper, plus more to taste
1 pinch of Slap Ya Mama Cajun seasoning, or to taste
1 overflowing cup of shredded pepper jack cheese, divided

Steps:

Prepared the rice according to the package directions. Preheat oven to 350°F. Butter or spray a 1.5-quart baking dish with non-stick cooking spray. Combine the cooked rice, the remaining butter, corn, cream of celery soup, jalapenos, salt, black pepper, and Creole/Cajun seasoning; stir in 3/4 cup of the shredded cheese, reserving the remaining 1/4 cup. Transfer mixture to the baking dish. Sprinkle the top with the remaining 1/4 cup of cheese and bake, uncovered, at 350°F for about 20 minutes. VARIATION: You can also add 2 cups of chopped or shredded chicken or 1 pound of peeled and deveined shrimp, lightly sauteed in butter first, to make this a main dish meal. Okay to use other cream soups or a combination of them and your favorite cheese. Read more: http://www.deepsouthdish.com/2009/03/spicy-rice-corn-casserole.html#ixzz35aXPC7ox Under Creative Commons License: Attribution Non-Commercial No Derivatives Follow us: @DeepSouthDish on Twitter | SouthernRecipes on Facebook

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