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 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 sautéed shrimp to make it a main dish meal.

Here's how to make it.

Spicy Cheesy Corn and Rice Casserole

Spicy Cheesy Corn and Rice Casserole

Yield: About 4 to 6 servings
Author: Deep South Dish
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
A spicy rice dish of yellow rice, Mexican corn, jalapenos and pepper jack cheese, making it flavorful and a perfect side.

Ingredients

  • 1 (8 ounce) box yellow rice (like Zatarain's New Orleans Style {affil link), or equivalent homemade
  • 1/4 cup (1/2 stick) unsalted butter, divided
  • 1 (11 ounce) can Mexican corn, undrained
  • 1 (10-3/4 ounce) can condensed cream of celery soup (like Campbell's)
  • 2 tablespoons chopped jalapenos
  • Kosher salt, only if needed, to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 teaspoon Creole or Cajun seasoning (like Slap Ya Mama) {affil link}, or to taste, optional
  • 1 heaping cup  shredded pepper jack cheese, divided

Instructions

  1. Prepare  rice according to package directions. 
  2. Preheat oven to 350 degrees F. Butter or spray a 1-1/2 quart baking dish with non-stick cooking spray. 
  3. 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. 
  4. 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.

Notes:

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


May also add in 2 cups of chopped or shredded chicken, or 1 pound of peeled and deveined shrimp, lightly sautéed 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.

Campbells, Church Socials, Corn, Corn Casserole, Funeral Food, Holiday Casserole, Lent Recipes, Mexicorn, Potlucks, Rice, Root Vegetable, Side Dish, Zatarains
Side Dish
American, Southern
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Posted by on March 14, 2009
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