Creamy Baked Rice & Vegetables

How to make a Creamy Baked Rice and Vegetables.

Ingredients: Serves 6-8

  • 2 cups Extra Long Grain Rice, cooked according to package instructions, and cooled
  • 1 red bell pepper, finely chopped
  • 1 poblano chilli, finely chopped
  • ½ onion, finely chopped
  • 1 tsp Minced Garlic
  • 2 cups sour cream
  • 2 cups shredded cheddar cheese, divided
  • 1 can (15.5 oz.) Golden Corn, drained
  • ½ cup finely chopped fresh cilantro
  • 1 tbsp Sazonador Total
  • 2 scallions, finely chopped (for garnish)
  • 2 tbsp Vegetable Oil, plus more for greasing pan, divided


  1. Heat oven to 350°F.
  2. Coat 9”x13” casserole dish with vegetable oil and set aside.
  3. Add cooled rice to large bowl and set aside.
  4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
  5. Add bell pepper, poblano chilli, onion and garlic to skillet.
  6. Cook, stirring occasionally, until vegetables are tender, for about 7 minutes.
  7. Transfer vegetables the bowl with rice.
  8. Stir in sour cream, 1½ cups shredded cheese, corn, cilantro and Sazonador Total until thoroughly combined.
  9. Transfer rice mixture to prepared casserole dish.
  10. Sprinkle with remaining cheese.
  11. Bake, uncovered, until rice mixture is heated through and cheese is melted, for about 30 minutes.
  12. Sprinkle with chopped scallions and serve.
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