Mexicali Wild Rice Casserole


2 cups cooked wild rice
1 can (17 ounces) whole-kernel corn, drained (or about 2 cups frozen corn)
1 can (4 ounces) green chilies, drained and diced
2 cups mild chunky salsa or picante sauce
1 cup shredded Monterey Jack cheese


Preheat the oven to 350 degrees F. In a medium-size bowl, combine the rice, corn, and chilies. Spread in a lightly oiled 7x11-inch baking dish. Pour the salsa or picante sauce over the rice and sprinkle with the cheese. Cover and bake for about 30 minutes, or until bubbly. Uncover and bake for 5 minutes more to brown.


4 servings

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