Mexicorn Rice

A wonderful side dish for any Mexican entree.

Yield: 8 servings ( Serving Size: servings )
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Prep Time:


Ingredients

  • 1 package yellow rice
  • 2 cans Mexicorn
  • 1 can cream of celery soup
  • 4 T butter
  • 2 cups shredded cheddar
  • 1/2 cup chopped onion

Preparation

  1. Saute onion in 2 T butter. Add rice and cook according to package directions. Add drained corn and soup to rice. Mix in remaining 2 T of butter and 1 cup of cheddar. Top with remaing cup of cheddar. Bake at 350 degrees for 20-30 minutes until bubbly.
May 2012

This recipe is a personal recipe added by auburn89 and has not been tested or endorsed by MyRecipes.

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