Ingredients
1
cup uncooked regular long-grain white rice
2
cups water
1
cup cottage cheese
1
(11-oz.) can whole kernel corn, red and green peppers
1
(8-oz.) container sour cream
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
4
oz. (1 cup) shredded Mexican cheese blend
Preparation
Cook rice in water as directed on package.
Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine cooked rice and all remaining ingredients except Mexican cheese blend; mix well. Pour into sprayed casserole. Sprinkle with cheese.
Bake at 350°F. for 30 to 35 minutes or until casserole is thoroughly heated and cheese is melted.
