by Gauri Trivedi

Created on: May 19, 2009

Yellow rice and corn casserole

This is a classic Latin dish. From the bright yellow color to the delicious flavor, this recipe combines two very popular ingredients, rice and corn and turns them into a splendid dish.

In this recipe, the traditional yellow rice and corn formula has been given a delectable twist to enhance its taste and flavor.

The first step is to cook yellow rice. You can get packaged yellow rice at any local grocery store also.

Ingredients

1) 2 cups of long grain rice

2) 1 medium size onion, chopped finely

3) 1 spoon butter

4) 2 cups water

5) 1.5 cups vegetable or chicken broth

6) teaspoon cumin seeds

7) Salt and pepper as per taste

8) teaspoon of turmeric powder

Heat the butter in a heavy pan and add cumin seeds. When the seeds start cracking, add the chopped onion and saut it for 2-3 minutes. Add the remaining ingredients and cover once the contents come to a boil. Let the rice cook at low flame for 15-20 minutes or till the liquid is all absorbed. (Alternatively, transfer the contents to a rice cooker once they come to a boil and finish cooking the rice in it).

OR

Cook the yellow rice as per instructions on the package and set aside.

Once the rice is done, you will need:

1) 1 can of yellow mexicorn

2) 1 spoon of your favorite seasoning (you can combine garlic, onion, pepper and red chili powders)

3) spoon of parsley

4) cup of shredded pepper jack cheese (it will add a little spice to the dish)

5) 2 cup of shredded cheddar cheese

Mix all the above ingredients with the rice except for the cheddar cheese and layer it in a greased baking dish. Pre-heat the oven to 350 F. Sprinkle the cheese on top and bake for 15 minutes or until the cheese starts getting a crust.

Garnish with sliced tomatoes and cilantro and serve hot.

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