Yellow Rice And Corn Casserole Recipes

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YELLOW RICE WITH CORN



Yellow Rice with Corn image

Provided by Daisy Martinez

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 18

1/2 cup Achiote Oil, recipe follows
1 cup Sofrito, recipe follows
1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
2 tablespoons kosher or fine sea salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
2 bay leaves
3 cups long-grain rice
2 cups frozen corn kernels, defrosted
5 cups chicken broth, homemade or store-bought, as needed
1 cup olive oil
2 tablespoons achiote (annatto) seeds
2 medium Spanish onions, cut into large chunks
3 to 4 cubanelle or Italian frying peppers
16 to 20 cloves garlic, peeled
1 large bunch cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored seeded and cut into large chunks

Steps:

  • Heat the Achiote Oil in a Dutch oven or other heavy 4 to 5-quart pot with a tight fitting lid over medium-high heat. Stir in the Sofrito and alcaparrado and cook until the liquid is evaporated and the Sofrito is sizzling. Season with the salt, pepper, and cumin. Toss in the bay leaves.
  • Raise the heat to high and add the rice and corn. Cook, stirring, until the rice is coated with the oil and the grains begin to turn "chalky," about 3 minutes. Pour in enough chicken broth to cover the rice by 1-inch. Bring to a boil and cook until the level of the broth meets the level of the rice. Lower the heat to very low, stir the rice thoroughly but only once, and cover. Cook until the rice is tender but with a little bite and all the liquid is absorbed, about 20 minutes. Fluff with a fork before serving.
  • Heat the oil and achiote seeds over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right into the pan; store the remaining oil for up to 2 days at room temperature in a jar with a tight fitting lid.
  • Place the onion and cubanelle or Italian peppers in the work bowl of a food processor and pulse until coarsely chopped. With the motor running, add the remaining ingredients, 1 at a time, and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.

CORN CASSEROLE RECIPE BY TASTY



Corn Casserole Recipe by Tasty image

Here's what you need: yellow rice, water chestnuts, butter, green giant mexi-corn, onion, sour cream, cream of chicken soup, cheddar cheese

Provided by Toni Flowers

Yield 12 servings

Number Of Ingredients 8

1 package yellow rice
1 can water chestnuts, sliced, drained
1 stick butter
1 can green giant mexi-corn, drained (do not substitute whole yellow corn)
½ cup onion, finely chopped
1 carton sour cream
1 can cream of chicken soup
2 cups cheddar cheese, grated

Steps:

  • Preheat the oven to 350°F (180°C).
  • Cook rice according to package directions.
  • Chop water chestnuts into small dice.
  • Melt stick of butter in a 9 x 13-inch (22 x 33 cm) glass casserole dish.
  • Stir the rice, corn, onion, water chestnuts, sour cream, and cream of chicken soup together until mixed well. Pour mixture into casserole dish and spread it out evenly. The butter may spill onto the top of the casserole and that's fine.
  • Bake uncovered for at least 20 minutes. Depending on your oven it may need to cook longer if you have a cold cooking oven. The center of the casserole must reach a hot temperature to your touch.
  • Remove from the oven. Sprinkle the shredded cheddar cheese on top of the casserole and cook for 10 minutes, or until the cheese is melted well.
  • I hope you enjoy our family favorite casserole! We take it to church dinners and never have any leftovers. It can be made ahead of time and frozen for cooking on those busy holidays!
  • Enjoy!

Nutrition Facts : Calories 214 calories, Carbohydrate 10 grams, Fat 13 grams, Fiber 0 grams, Protein 11 grams, Sugar 2 grams

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

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.

BLACK BEANS, CORN, AND YELLOW RICE



Black Beans, Corn, and Yellow Rice image

I put this together with what I had in my pantry. It makes a lot and is quite inexpensive. Serve with tortilla chips or as a filling for flour tortillas. It's even better the next day.

Provided by tahoegirl

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 7

1 (8 ounce) package yellow rice mix
1 ¼ cups water
2 tablespoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
2 teaspoons lime juice
1 teaspoon ground cumin

Steps:

  • Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 15.1 g, Fat 4.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 195.1 mg, Sugar 1.7 g

YELLOW RICE WITH CORN



Yellow Rice With Corn image

A popular recipe among my family, I make it a lot. It's become my favorite side dish to serve with Sue L's recipe #36634. But this rice is delicious with any kind of meat and veggies. The Goya seasoning will be found in the international or hispanic isle of your local supermarket, it's a small orange box that reads "Sazon Goya con culantro y achiote", it adds flavor and color.

Provided by Kitty Kat Cook

Categories     Long Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups long-grain rice
1 (15 ounce) can sweet whole kernel corn, drained
3 1/2-4 cups water
1 (1 ounce) envelope goya seasoning (con Achiote)
1 tablespoon salt, to taste
3 tablespoons vegetable oil

Steps:

  • In a medium-large pot over maximum heat, heat the oil. Add the entire can of corn, being careful with any oil splatters. Add all the contents from 1 envelope of the seasoning; stir. Allow it to cook for 1 minute.
  • Add the rice and stir until evenly coated with the color from the seasoning. Add the water and salt and bring to a boil. When it comes to a boil, cover the pot with its lid and turn the heat to its lowest.
  • Allow it to cook covered for 15 minutes Do not open the lid, letting the steam escape will delay the cooking time and may even undercook the rice.
  • Carefully uncover after 15 mins and you'll see most of the corn will be on top, give it a good stir from bottom to top. Cover again and let it cook for 15 more minutes Turn off, serve and enjoy.
  • Tip: If I have an open can of achiote chiles in adobo sauce, I put a tspn of adobo sauce in the seasoning as well. It makes it a bit spicy.

Nutrition Facts : Calories 536.5, Fat 12.4, SaturatedFat 1.9, Sodium 1984.1, Carbohydrate 98.6, Fiber 4.2, Sugar 4.1, Protein 10.1

YELLOW RICE AND CORN CASSEROLE



Yellow Rice and Corn Casserole image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 5

5 ounces yellow rice
1 sticks butter
12 ounces mexicorn
1 cans celery soup
1.5 cups cheddar cheese

Steps:

  • Mix ingredients.
  • Cook for 10 minutes at 350 degrees F uncovered.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

YELLOW SQUASH AND CORN CASSEROLE



Yellow Squash and Corn Casserole image

Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!

Provided by JULIAJOHNSON

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 6

Number Of Ingredients 10

2 eggs
1 (11 ounce) can cream-style corn
¼ cup grated Parmesan cheese
¼ cup vegetable oil
2 tablespoons white sugar
¼ teaspoon minced garlic
¼ teaspoon ground black pepper
¼ cup chopped onions
2 cups sliced yellow squash
½ cup biscuit baking mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
  • Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
  • Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 13.9 g, Cholesterol 65.7 mg, Fat 13.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 227.5 mg, Sugar 4.9 g

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