How to make Mexican rice casserole

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Can you call something a casserole if it isn't cooked in a casserole dish? Or if it isn't even baked in an oven? Maybe, when it's hearty and full of different ingredients, and feeds a crowd, as in the recipe that follows. Here you'll find a new take on rice that is filled with sweet corn kernels, a little heat from jalapeños and a dash of chili powder, and of course, filling and satisfying rice.
Something this dish offers that a traditional casserole can't? It's ready in just a few minutes! Literally 20 to 25 (if you're feeling a bit sluggish) minutes from start to finish, and it's made and ready to go. A recipe that's easy to make, doesn't take too long, and could even be a complete meal in itself? Whatever it's called, it's pure perfection.
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Cooktop Cove
Mexican Rice Casserole
6
10 minutes
20 minutes
30 minutes
1 tablespoon olive oil
1 onion, small dice
1 red bell pepper, small dice
2 cloves garlic, minced
1 cup frozen corn
1 15-ounce can diced tomatoes, with juices
3 tablespoons pickled jalapeño, roughly chopped
1 cup white rice
1 teaspoon chili powder
1 teaspoon cumin
1-1/2 cups chicken or vegetable stock
1/2 teaspoon salt
1/2 cup cheddar cheese, shredded
Heat olive oil in a medium-sized saucepan. Once it's hot, add the onion and red bell pepper. Stir and cook for about 3 minutes, just until the vegetables have softened.
Add garlic and corn and cook for another 30 seconds, just until the corn has warmed through.
Add the diced tomatoes with the can juices, pickled jalapeño, rice, chili powder, cumin, stock and salt. Stir well to mix everything together.
Bring the contents of the saucepan to a boil, cover and reduce heat to medium-low. Simmer for 15 to 18 minutes, until the rice is tender and has absorbed most of the liquid.
Remove the lid from the pot, fluff with a fork and stir in cheddar cheese.
Serve hot.
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