For those nights when you need an easy side this dish is hard-to-beat and your taste buds will be jumping for joy. It’s a dish for all occasions…. picnics, pool parties, pot lucks, and holiday meals!
1 cup long-grain rice, uncooked
1 medium onion, diced
2 garlic cloves, minced
1 medium bell pepper, diced, red, yellow, orange, or green
1 cup celery, diced
1/4 cup butter, melted
1-3 jalapeno peppers, seeded and diced, according to how much heat you like
2 (16 1/2 ounce) cans cream-style corn
1 cup mild Cheddar cheese, shredded
1/2 cup Monterey Jack, Pepper Jack or Colby Jack cheese, shredded
5 slices bacon, cooked crispy and crumbled
1 Tablespoon sugar
Cook the rice according to the package directions; set rice aside. Sauté onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
In a large bowl add the cooked rice and sautéed vegetables. Add the jalapeno peppers, creamed corn, cheeses, bacon, and sugar. Stir well.
Lightly grease or spray with a non-vegetable cooking spray, (Pam), either a shallow 2-quart casserole dish or a 9x13 pan. Spoon mixture into prepared pan. Bake at 350 degrees F. for approximately 30 minutes or until hot and bubbly.
Serves 8 to 10.
Note: Be sure to be very careful when cutting and removing the jalapeno seeds. I like to wear latex gloves when preparing them for recipes.
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