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Rice-Corn-Poblano Casserole

Contributed By: John | See all of John's recipes
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Rating: 4   Reviews: 9 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 25 Minutes
  12 Servings
A delicious rice recipe that goes very well with meat, chicken or fish.
RECIPE INGREDIENTS
1/2 cup salted Butter
4 cups Jasmine Rice
2 cups cut Corn
1 lg. Minced onion
4 Diced Poblano Peppers
1 Diced red bell pepper
2 TBSP Southwest Seasoning
4 cups chicken stock
DIRECTIONS
Melt 1/4 cup butter in large saute pan. Saute onion, peppers and southwest seasoning until onions are translucent, add corn and mix, saute about one minute.


In separate pan melt the rest of the butter and saute rice until very warm. Pour rice in casserole dish, add stock and sauteed vegetables.


Cover and bake at 350 degrees for 1 hour. Uncover, stir and serve.


Date Added: 08/26/2009
Spotlight Recipe Review See all 9 reviews »

Rating: 5
by: Susan, TX Reviewed: 09/09/2010
NOT all fat
I had to write after seeing the last review that criticized this dish for having butter and chicken stock. The recipe serves 12 generously which amounts to 2 teaspoons of butter per person. Chicken stock is hardly unhealthy, especially if it is low in salt. This is a great recipe.
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