Corn-Rice Casserole
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 cups uncooked long-grain rice
2 Tbsp. butter or margarine
1 green bell pepper, chopped
1 red Fresno chile, stemmed, seeded and chopped
1 small onion, chopped
1 (15-1/2 oz.) can cream-style corn
1 (11 oz.) can Mexican-style corn, drained
1 (11 oz.) can whole kernel corn, drained
1 (10 oz.) can diced tomato and green chiles, undrained (
1 (8 oz.) loaf mild Mexican pasteurized prepared cheese product, cubed
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup (2 oz.) shredded cheddar cheese
Instructions:
Cook the rice according to the package directions and set aside.
Melt the butter in a large skillet over medium heat, and add the bell pepper, red Fresno chile and onion. Saute for about 5 minutes or until tender.
Stir in the cooked rice, cream-style corn, and the next 6 ingredients. Spoon the mixture into a lightly greased 13″ x 9″ baking dish. and bake at 350F for 30 minutes or until the casserole isthoroughly heated. Top with some shredded cheese, and bake 5 more minutes or until the cheese melts.
Authors Note:
To freeze, line a baking dish with plastic wrap or aluminum foil and fill with the casserole ingredients, then freeze. Lift the frozen casserole from the baking dish and wrap it tightly with foil, then return it to the freezer. When you are ready to serve, remove the foil, and place the frozen casserole back into the serving dish. Let stand at room temperature for 10 minutes, then bake as directed.
Yields 10-12 servings.
Recipe adapted from one sent in by Janet E. Naquin, Sulphur, Louisiana, “Southern Living,” February 2001.