Mexican Corn And Rice

4 ingredients
4 steps

Ingredients

  • 5 oz. pkg. Mahatma yellow rice
  • 11 oz. can Green Giant Mexicorn
  • 1 can cream of chicken soup
  • 1/2 lb. grated Cheddar cheese

Directions

  1. 1
    Cook rice as package directs.
  2. 2
    Place in a 2-quart baking dish, well-buttered.
  3. 3
    Put corn on top of rice, then the undiluted soup. Top with cheese.
  4. 4
    Bake at 350° for 20 minutes or until bubbly.

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