Recipes from your Firefighters Kitchen
Ingredients;
2 cups uncooked long-grain rice
2 tablespoons butter
1 green bell pepper, chopped
1 onion, chopped
1 (16 ounce) can cream-style corn
1 (11 ounce) can Mexican-style corn, drained
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomato and green chilies, un-drained
1 (8 ounce) mild Mexican pasteurized prepared cheese product, cubed
½ teaspoon salt
¼ teaspoon pepper
1 (8 ounce) bag shredded cheese
Preparation;
Cook rice according to package; set aside.
Melt butter in large skillet; add bell pepper and onion, sauté 5 minutes or until tender.
Stir in cooked rice, cream corn and next six ingredients. Spoon into a lightly greased 3 ½ quart baking dish bake at 350° for 30 minutes or until thoroughly heated; top with shredded cheese bake 5 more minutes or until cheese melts.