Ingredients

• 1 quart water
• 2 cups uncooked long-grain white rice
• 2 tablespoons chicken broth
• 1 tablespoon minced garlic
• 1 green bell pepper , chopped
• 1 small yellow onion , chopped
• 1 , 15 ounce
• 1 , 11 ounce
• 1 , 11 ounce
• 1 , 10 ounce
• 1 , 4 ounce
• 1 , 8 ounce
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.5 teaspoons chili powder
• 0.75 cups shredded reduced-fat Cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
2. 2 In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
3. 3 In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
4. 4 Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.

Nutrition per serving