Yellow Rice And Corn Casserole Food

BLACK BEANS, CORN, AND YELLOW RICE

Steps:

• Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

SPICY CHEESY CORN AND RICE CASSEROLE

Steps:

• Prepare rice according to package directions.
• Preheat oven to 350 degrees F. Butter or spray a 1-1/2 quart baking dish with non-stick cooking spray.
• Combine the cooked rice, remaining butter, corn, cream soup, jalapenos, salt, pepper and Creole/Cajun seasoning; stir in 3/4 cup of the shredded cheese, reserving the remaining 1/4 cup.
• Transfer mixture to the baking dish. Sprinkle the top with the remaining 1/4 cup of cheese and bake, uncovered, at 350 degrees F for about 20 minutes.

CHEESY CORN & RICE CASSEROLE

Steps:

• 1. Cook rice according to package directions. Add butter, corn, soup and pepper to cooked rice; mix well. Pour in to a greased casserole dish; cover with grated cheese.
• 2. Bake at 325 degrees for 30 to 35 minutes or until bubbly on top.

YELLOW RICE WITH CORN

Steps:

• Heat the Achiote Oil in a Dutch oven or other heavy 4 to 5-quart pot with a tight fitting lid over medium-high heat. Stir in the Sofrito and alcaparrado and cook until the liquid is evaporated and the Sofrito is sizzling. Season with the salt, pepper, and cumin. Toss in the bay leaves.
• Raise the heat to high and add the rice and corn. Cook, stirring, until the rice is coated with the oil and the grains begin to turn "chalky," about 3 minutes. Pour in enough chicken broth to cover the rice by 1-inch. Bring to a boil and cook until the level of the broth meets the level of the rice. Lower the heat to very low, stir the rice thoroughly but only once, and cover. Cook until the rice is tender but with a little bite and all the liquid is absorbed, about 20 minutes. Fluff with a fork before serving.
• Heat the oil and achiote seeds over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right into the pan; store the remaining oil for up to 2 days at room temperature in a jar with a tight fitting lid.
• Place the onion and cubanelle or Italian peppers in the work bowl of a food processor and pulse until coarsely chopped. With the motor running, add the remaining ingredients, 1 at a time, and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.

YELLOW RICE WITH CORN

Steps:

• In a medium-large pot over maximum heat, heat the oil. Add the entire can of corn, being careful with any oil splatters. Add all the contents from 1 envelope of the seasoning; stir. Allow it to cook for 1 minute.
• Add the rice and stir until evenly coated with the color from the seasoning. Add the water and salt and bring to a boil. When it comes to a boil, cover the pot with its lid and turn the heat to its lowest.
• Allow it to cook covered for 15 minutes Do not open the lid, letting the steam escape will delay the cooking time and may even undercook the rice.
• Carefully uncover after 15 mins and you'll see most of the corn will be on top, give it a good stir from bottom to top. Cover again and let it cook for 15 more minutes Turn off, serve and enjoy.
• Tip: If I have an open can of achiote chiles in adobo sauce, I put a tspn of adobo sauce in the seasoning as well. It makes it a bit spicy.

ULTIMATE CHEESY CORN AND RICE CASSEROLE

Steps:

• Cook the rice mix according to the package instructions.
• Preheat the oven to 350°F and lightly spray a 2-quart baking dish with nonstick cooking spray.
• In a large bowl, mix the cooked rice, drained Libby's® Whole Kernel Sweet Corn, sour cream, cream of celery soup, pimientos, green onion, and about half of the cheese together. Add salt and pepper to taste.*
• Pour the mixture into the prepared dish. Top with the remaining cheese.
• Bake for 25 to 30 minutes until the cheese starts to brown and bubble around the edges.

YELLOW SQUASH AND CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
• Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
• Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.

CORN AND RICE CASSEROLE

Steps:

• Cook the rice according to package directions or use leftover yellow rice.
• Place the rice in a large bowl and add the creamed corn, corn kernels, cream of onion soup, and shredded cheese.
• Mix to combine.
• Pour into an 8x8 baking dish.
• Bake at 350F for 30 minutes or until bubbly and golden brown.
• Remove from the oven and serve warm.
• Enjoy!

ARROZ AMARILLO CON MAíZ (YELLOW RICE WITH CORN)

Steps:

• Gather the ingredients.
• In a medium saucepan with a tight-fitting lid, heat the oil or annatto/achiote oil over medium heat until it shimmers.
• Add the sofrito and sauté lightly until fragrant, about 1 to 2 minutes.
• Add the sazón packet (if not using annatto oil), Spanish Manzanilla olives, bay leaf, salt, and pepper. Stir the mixture to combine the ingredients.
• When the mixture starts to bubble, add the corn kernels and rice. Thoroughly stir the mixture again to coat the rice and corn with color.
• Slowly pour in the water (or chicken stock ), while stirring. Bring the ingredients to a rolling boil over high heat.
• Allow it to boil undisturbed for 1 to 2 minutes, then stir the rice mixture again.
• Reduce the heat to low and cover with the lid. Continue to cook over low heat for 20 minutes.
• Remove the lid and fluff the rice.
• Then cover again, remove from the heat, and let it sit about 5 minutes more. Remove and discard the bay leaf and serve.

BAKED CORN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
• Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
• Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
• Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

YELLOW RICE AND CORN CASSEROLE

Steps:

• Mix ingredients.
• Cook for 10 minutes at 350 degrees F uncovered.