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    Keith Hernandez Tex-Mex Rice Casserole


    Source of Recipe


    Internet

    List of Ingredients




    3 c Cooked Basmati Rice
    10 oz Thawed Kernel Corn
    1 cl Garlic, chopped
    1/3 c Sliced Green Onion
    1 1/2 c Milk
    1 ts Chili Powder
    1/2 ts Tabasco Sauce
    1/2 ts Salt
    1/4 ts Pepper
    2 c Shredded Sharp Cheddar
    1 lg Tomato, thinly sliced

    Recipe



    Preheat oven to 350F degrees. Grease a 2-quart casserole.

    Mix together rice, corn, garlic, green onion, milk, chili powder, Tabasco
    sauce, salt, pepper, and 1 1/2 cups of the cheese. Pour into casserole.
    Arrange tomato slices on top, overlapping slightly.

    Bake until heated through, 35 to 40 minutes. Sprinkle with remaining
    1/2 cup cheese for last 5 minutes of cooking. Let casserole stand for 10
    minutes before serving.
 

 

 

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