Cheesy Rice

This is my recipe, but it was inspired by a rice recipe that my Aunt Tracy made that had less cheese and included green chilies and peppers. I'm not a big fan of chilies or peppers, so I adapted and as I made it more often, more cheese was added and it was baked a bit longer to get more crisp on top and the the sides.



3 c. instant rice, raw, not cooked
3 c. chicken broth
1 pkg. Taco seasoning
1 can whole kernel corn
2-4 c. shredded Mexican blend cheese
1 green pepper, chopped, optional
1 small can green chilies, optional

1. Preheat oven to 350 degrees. Spray a 2 quart casserole dish with cooking spray.
2. Place raw instant rice in a large bowl. Add chicken broth and taco season; mix well and set aside for 10-20 minutes or until rice absorbs most of chicken broth.
3. Add corn and 1-2 c. shredded cheese (or more if you choose) and mix well. If you choose to add green pepper and chilies, add them here, too.
4. Transfer rice micture from bowl to casserole dish and put in oven to bake 10-15 minutes or until top starts to turn golden; top with more cheese and return to oven to bake about 5 minutes more when cheese is melted and starts to lightly brown and bubbly. the crisper you want the top and sides, the longer you leave in the oven.

Makes 6 servings

NOTE: This recipe freezes well in a vacuum sealed bag, for up to 6 months. When ready to use, thaw and put into casserole dish and bake as directed above.