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Southside Johnny's Chee-ajuana Corn Casserole |
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| 2 cups uncooked Uncle Ben's converted
white rice 2 tablespoons butter 1 tablespoon minced garlic 1 (15 ounce) can black beans, drained (optional) 1 bunch green onions, chopped 1 can cream-style corn 2 cups shredded cheddar cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon ground chipotle powder 1 can Mexican-style corn, drained 1 can whole kernel corn, drained 1 small can RoTel diced tomatoes with green chile peppers, with liquid 1/2 pound bacon, cooked crisp & crumbled 1 (8 ounce) package Mexican-style Velveeta Cheese, cubed |
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| Directions: Preheat oven to 350 degrees F. Butter a 9x13 casserole dish. In a saucepan bring 4 cups chicken stock to a boil. Stir in rice, cover and bake in oven for 20 minutes...until done. In a large skillet, sautee the garlic and onions until tender, about 5 minutes. Add the beans, stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, Mexican-style Velveeta cheese, half of the shredded cheddar, salt, pepper and chipotle powder. Spoon into prepared casserole dish. Bake in preheated oven for 30 minutes, or until bubbly. Top with remaining shredded cheddar and bacon bits and bake 5 minutes more. Remove from oven and let stand 10-15 minutes. |
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BBQ Bob's
Hillsboro, TN. 37342
931-588-7437
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