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This Creamy Baked Rice and Vegetable recipe is comfort food at its best! Slender grains of CANILLA® Rice are tossed with tender corn, peppers and onions, mixed with sour cream and shredded cheese and baked until bubbling and irresistible! Gather the family around the table and dig into this warming rice dish for a meal that they will ask for again and again.
GOYA® Vegetable Oil, plus more for greasing pan, divided
CANILLA® Extra Long Grain Rice, cooked according to package instructions, and cooled
red bell pepper, finely chopped (about 1 cup)
poblano chile, finely chopped (about ¾ cup)
onion, finely chopped (about ¾ cup)
GOYA® Minced Garlic
shredded cheddar cheese, divided
1 can (15.5 oz.)
GOYA® Golden Corn, drained
finely chopped fresh cilantro
scallions, finely chopped (for garnish)
Heat oven to 350°F. Coat 9”x13” casserole dish with vegetable oil; set aside. Add cooled rice to large bowl; set aside.
Heat 2 tbsp. vegetable oil in large skillet over medium-high heat. Add bell pepper, poblano chile, onion and garlic to skillet. Cook, stirring occasionally, until vegetables are tender, about 7 minutes. Transfer vegetables to bowl with rice. Stir in sour cream, 1½ cups shredded cheese, corn, cilantro and Sazonador Total until thoroughly combined.
Transfer rice mixture to prepared casserole dish. Sprinkle with remaining cheese. Bake, uncovered, until rice mixture is heated through and cheese is melted, about 30 minutes. Sprinkle with chopped scallions; serve.
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