Brunch

creamy corn and rice bake is for Side Dish.

creamy corn and rice bake takes 15 minutes to prepare.

creamy corn and rice bake takes 15 minutes to cook.

creamy corn and rice bake makes 8 servings.

The ingredients for creamy corn and rice bake are:

4 cups of Cooked Brown Rice
1.5 cups of Fresh of the Ear Corn
1/4 cup Chopped Roasted Pasilla Chili Peppers (or more if you like more heat)
1/2 cup Mexican style shredded cheese
4 tbs Toffutti Better than Sour Cream
1/2 cup of Imagine Sweet Corn Soup
1 Tsp Pepper
Dash of Salt

Here is how you make creamy corn and rice bake:

Over the stove burner on direct heat , roast your pasilla chili pepper for 5-8 minutes continually turning until it is completely charred. Place in a plastic ziploc bag for 5 minutes to cool. Once cooled, rub the chili skin off by rubbing the chilli inside the bag with both hands. Keep the plastic bag sealed so your hands do not get dirty or the chili oils do not get on your hands. dice the chili into small pieces removing the seeds if you do not like as much heat and spice.In a large bowl, combine the rice, corn, chili pepper, sour cream, cheese, salt and pepper. Mix well. Slowly add in small amounts of the corn soup and mix to thin the mixture. Continue adding until the mixture looks wet. You may need a little more than 1/2 cup or a little less depending on your rice.Pour mixture into a 8x8 square baking dish or round dish and bake in 350 degree for 15-20 minutes still cheese is melted and top is golden.Makes 8 1/2 cup servings.Number of Servings: 8Recipe submitted by SparkPeople user JANELLE20MORE.

The nutritional information for creamy corn and rice bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 170.9

• Total Fat: 4.9 g
• Cholesterol: 6.3 mg
• Sodium: 154.3 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 2.9 g
• Protein: 5.5 g

creamy corn and rice bake is Mexican cuisine.