Spanish Rice Bake

Name: Spanish Rice Bake
Ingredients: 2 tablespoons vegetable oil; 1 cup long grain rice, uncooked, not the quick cooking rice; 1 medium onion, chopped (1/2 cup); 1 small green bell pepper, chopped (1/2 cup); 1 cup frozen whole kernel corn, thawed; 10 1/4 ounces tomato soup; 2 1/2 cups boiling water; 1 tablespoon fresh cilantro, chopped if (optional); 1 teaspoon chili powder; 1/2 teaspoon salt; 2 cups colby-monterey jack cheese, shredded if desired (optional)

11 ingredients

4 steps

Ingredients

2 tablespoons vegetable oil
1 cup long grain rice, uncooked, not the quick cooking rice
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup frozen whole kernel corn, thawed
10 1/4 ounces tomato soup
2 1/2 cups boiling water
1 tablespoon fresh cilantro, chopped if (optional)
1 teaspoon chili powder
1/2 teaspoon salt
2 cups colby-monterey jack cheese, shredded if desired (optional)

Directions

1

Preheat oven to 375°F Lightly coat a 2 1/2 quart casserole with cooking spray.
2

In a 10 inch skillet over medium flame, heat the oil. Stirring frequently add the rice, onion, and bell pepper and cook until rice is light brown and onion is tender. Stir in corn.
3

Except for the cheese, mix the remaining ingredients in the casserole. Stir in rice mixture and layer cheese on top.
4

Cover and bake for 20 minutes. Stir. Cover and bake an additional 30 minutes or until rice is tender. Sprinkle remaining 1 cup of cheese on top and bake uncovered for 2 to 3 minutes or until cheese is melted.