Saturday, March 14, 2009

Spicy Rice and Corn Casserole

Jill Conner Browne, Sweet Potato Queen and our own Mississippi celebrity, calls this dish Death Corn Five because it's a great funeral food dish. A mixture of packaged Zatarain's yellow rice with Mexican corn and the addition of jalapeno and pepper jack cheese - it's spicy good!
Jill Conner Browne, Sweet Potato Queen and our own Mississippi celebrity, calls this dish Death Corn Five because it's a great funeral food dish. A mixture of packaged Zatarain's yellow rice with Mexican corn and the addition of jalapeno and pepper jack cheese - it's spicy good!

Spicy Rice and Corn Casserole

This spicy rice dish combines boxed Zatarain's yellow rice, Mexican corn, jalapenos and pepper jack cheese making it flavorful and a perfect side for just about any beef, pork, or chicken dish. If you don't have Zatarain's products in your area, there are several other brands of yellow rice, any of which would be an appropriate substitute.


A perfect take along dish for that potluck, family reunion, or even as a funeral food dish, though you'll likely want to double it (that's what I do!). You can also substitute your favorite Campbell's cream soups, use a combination of them, and even add in some shredded, cooked chicken or lightly sauteed shrimp to make it a main dish meal.

Here's how to make it.


Recipe: Spicy Rice and Corn Casserole

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 20 min | Yield: About 4 to 6 servings

Ingredients
  • 1 (8 ounce) box of yellow rice (like Zatarain's New Orleans Style)
  • 1/4 cup (1/2 stick) of unsalted butter, divided
  • 1 (11 ounce) can of Mexican corn, undrained
  • 1 (10-3/4 ounce) can of Campbell's Cream of Celery Soup
  • 2 tablespoons of chopped jalapenos
  • Kosher salt, only if needed, to taste
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • Pinch of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1 overflowing cup of shredded pepper jack cheese, divided
Instructions

Prepared the rice according to the 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, the remaining butter, corn, cream of celery 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.

Cook's Notes: If you don't have Zatarain's products in your area, there are several other brands of yellow rice, any of which would be an appropriate substitute. Double for a potluck, church supper or as a funeral food dish.

Variation: Can also add in 2 cups of chopped or shredded chicken, or 1 pound of peeled and deveined shrimp, lightly sauteed in butter first, to make this a main dish meal. Okay to use other cream soups or a combination of them and your favorite cheese.

Source: http://deepsouthdish.com

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©Deep South Dish
Adapted from the Sweet Potato Queen's Cookbook
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Posted by on March 14, 2009
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