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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