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Published : 08/25/2016 13:00:00
Categories : Entree
Baked Corn & Green Chile Rice
1 cup long-grain white rice, uncooked
2 cups water
1 cup 1% small curd cottage cheese
11 ounce can Mexicorn (corn, red and green bell peppers) drained
1 cup sour cream (low-fat or regular)
2 4-ounce cans chopped green chiles, undrained
2 tablespoons Olde Westport Border Bandito's Salsa Spice Blend
3 tablespoons chopped fresh cilantro
4 ounces (1 cup) shredded Meixcan blend or cheddar cheese
Cook rice in 2 cups water to package directions. Meanwhile, in a large bowl, blend all remaining ingredients except for Mexican blend cheese, stir in hot rice. Spoon mixture into a greased 7x11 inch baking dish, sprinkle with cheese. Bake 40 minutes in a 350-degree oven or until heated through.