Mexican Corn And Rice - cooking recipe
Ingredients
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5 oz. pkg. Mahatma yellow rice
11 oz. can Green Giant Mexicorn
1 can cream of chicken soup
1/2 lb. grated Cheddar cheese
Preparation
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Cook rice as package directs.
Place in a 2-quart baking dish, well-buttered.
Put corn on top of rice, then the undiluted soup. Top with cheese.
Bake at 350\u00b0 for 20 minutes or until bubbly.
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