Best 7 Spicy Rice And Corn Casserole Recipes

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Spicy rice and corn casserole is a flavorful dish that bursts with layers of textures and tastes. Imagine a creamy rice pudding combining with juicy corn kernels, a zesty blend of spices, and a crispy golden-brown crust. This mouthwatering casserole can be a delectable side dish or a light main course that is perfect for a cozy dinner. So, prepare your tastebuds for an exciting adventure as we explore the best recipe for spicy rice and corn casserole, ensuring a memorable culinary experience.

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SPICY RICE & CORN CASSEROLE RECIPE - (4.1/5)



Spicy Rice & Corn Casserole Recipe - (4.1/5) image

Provided by Tabatha

Number Of Ingredients 9

1 (8-ounce) box of Zatarain's New Orleans-Style yellow rice
1/4 cup of unsalted butter, divided, 1/2 stick
1 (11-ounce) can of Mexican corn, undrained
1 (10.75-ounce) can of Campbell's Cream of Celery Soup
2 tablespoons of chopped jalapenos
Kosher salt, only if needed, to taste
1/4 teaspoon of freshly cracked black pepper, plus more to taste
1 pinch of Slap Ya Mama Cajun seasoning, or to taste
1 overflowing cup of shredded pepper jack cheese, divided

Steps:

  • Prepared the rice according to the package directions. Preheat oven to 350°F. Butter or spray a 1.5-quart baking dish with non-stick cooking spray. Combine the cooked rice, the remaining butter, corn, cream of celery soup, jalapenos, salt, black pepper, and Creole/Cajun seasoning; stir in 3/4 cup of the shredded cheese, reserving the remaining 1/4 cup. Transfer mixture to the baking dish. Sprinkle the top with the remaining 1/4 cup of cheese and bake, uncovered, at 350°F for about 20 minutes. VARIATION: You can also add 2 cups of chopped or shredded chicken or 1 pound of peeled and deveined shrimp, lightly sauteed in butter first, to make this a main dish meal. Okay to use other cream soups or a combination of them and your favorite cheese. Read more: http://www.deepsouthdish.com/2009/03/spicy-rice-corn-casserole.html#ixzz35aXPC7ox Under Creative Commons License: Attribution Non-Commercial No Derivatives Follow us: @DeepSouthDish on Twitter | SouthernRecipes on Facebook

BAKED CORN AND RICE CASSEROLE



Baked Corn and Rice Casserole image

I hope that you will enjoy this festive rice, it is a great alternative to potatoes and plain rice. This tasty dish is very filling.

Provided by Baby Kato

Categories     Oven

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups rice, long grain, uncooked
6 cups water
2 tablespoons butter
1 green pepper, sweet, diced
1 red pepper, sweet, diced
1 onion, sweet, finely chopped
2 jalapeno peppers, small, fresh, chopped
1/2 cup mushroom, sliced thinly
28 ounces corn, canned, nibblets
1/4 lb aged cheddar cheese, grated
1/4 lb monterey jack cheese, grated
1 cup sour cream
1 teaspoon salt, sea, fine
1/2 teaspoon pepper, black, freshly ground
1/4 cup parmesan cheese, grated, fresh

Steps:

  • Preheat oven to 350 degrees.
  • Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
  • Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
  • Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
  • Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

SPICY CHILI AND CORNMEAL CASSEROLE



Spicy Chili and Cornmeal Casserole image

This casserole has layers of big flavor from clever ingredients like spices, tomato paste, a chipotle pepper in adobo sauce and pickled jalapenos. That way we don't have to rely on too much cheese (which means extra fat) for a great-tasting dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 21

2 tablespoons olive oil
1/2 cup chopped yellow onion
1/2 teaspoon cumin
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
1 teaspoon tomato paste
Freshly ground black pepper
1 pound lean ground turkey
One 15-ounce can low-sodium black beans, rinsed and strained
One 15-ounce can no-salt-added diced tomatoes
1/2 cup low-sodium chicken broth
1/2 cup grated Parmesan
1 cup instant polenta
3/4 cup shredded Cheddar
1 tablespoon sliced pickled jalapenos, strained and chopped
Cooking spray
1 cup nonfat Greek yogurt
1 avocado, diced
1/2 cup chopped fresh cilantro
1 cup cherry tomatoes, quartered

Steps:

  • Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Lower the heat to medium; add the cumin, garlic, oregano, chipotles, adobo sauce, tomato paste and a few grinds of pepper and stir until combined. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes. Stir in the black beans, tomatoes and chicken broth and cook until the broth is reduced, 8 minutes more. Stir in 1/4 cup of the Parmesan. Remove from the heat and keep warm.
  • Meanwhile, cook the polenta according to package instructions. Remove from the heat and stir in the Cheddar and chopped jalapenos. Spray a 3-quart flameproof casserole dish with cooking spray. Spread the chili in the bottom of the casserole and top with the polenta, spreading evenly to cover the chili completely. Sprinkle the top with the remaining 1/4 cup Parmesan. Cover with foil and bake until bubbling, 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes. Serve hot, with toppings.

Nutrition Facts : Calories 440 calorie, Fat 22 grams, SaturatedFat 7 grams, Cholesterol 70 milligrams, Sodium 970 milligrams, Carbohydrate 35 grams, Fiber 8 grams, Protein 31 grams, Sugar 5 grams

SPICY RICE CASSEROLE



Spicy Rice Casserole image

Stirring up pork sausage, wild rice and jalapeno to taste makes this a terrific side. Or serve it with cornbread to turn it into a main dish. It's easy to make ahead and reheat for a potluck meal. -Debbie Jones, California, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound mild bulk pork sausage
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 medium onions, chopped
2 medium green peppers, chopped
2 teaspoons reduced-sodium beef bouillon granules
2 cups boiling water
1 to 2 jalapeno peppers, finely minced and seeded
1 package (6.20 ounces) fast-cooking long grain and wild rice mix

Steps:

  • In a large skillet, cook sausage, cumin and garlic powder over medium heat until meat is no longer pink; drain. Add onions and green peppers; saute until crisp-tender., Dissolve bouillon in water; add to skillet. Stir in jalapeno, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, until water is absorbed, 5-10 minutes.

Nutrition Facts : Calories 473 calories, Fat 25g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1365mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

RICE AND CORN SIDE DISH



Rice and Corn Side Dish image

This is a quick inexpensive recipe to whip together. Goes great with just about everything.

Provided by Teresa Corrie

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
¼ cup chopped celery
¼ cup chopped onion
2 cups water
1 cup white rice
1 cup whole kernel corn
1 cube chicken bouillon
salt to taste

Steps:

  • Heat olive oil in a saucepan over medium-high heat. Saute celery and onion in olive oil until tender, 5 to 7 minutes.
  • Stir water, rice, corn, chicken bouillon, and salt with the celery mixture. Bring liquid to a boil, reduce heat to medium-low, place a lid on the saucepan, and cook until the rice is tender, about 15 minutes. Leave covered and let sit off heat until the liquid is completely absorbed, about 10 minutes more.

Nutrition Facts : Calories 164 calories, Carbohydrate 31.6 g, Cholesterol 0.1 mg, Fat 2.8 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 228.7 mg, Sugar 1.4 g

EASY SPICED BROWN RICE WITH CORN



Easy Spiced Brown Rice With Corn image

An easy-to-prepare rice dish with frozen corn kernels seasoned with cumin and cilantro.

Provided by CLOUDSSUNRAIN

Categories     Side Dish     Vegetables     Corn

Time 1h5m

Yield 6

Number Of Ingredients 7

2 cups water
1 cup brown rice
1 tablespoon olive oil
½ teaspoon salt
1 cup frozen corn kernels
½ teaspoon dried cilantro
½ teaspoon cumin seed

Steps:

  • In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 24.4 g, Fat 3.2 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 198.3 mg, Sugar 0.9 g

CORN AND RICE CASSEROLE



Corn and Rice Casserole image

This is adapted from a Southern Living recipe. Makes a nice side dish for a Tex-Mex family dinner. Uses Rotel tomatoes and Mexican Velveeta. You can choose the mild or spicy versions of each to suit your taste.

Provided by ratherbeswimmin

Categories     Long Grain Rice

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 cups uncooked long-grain rice
2 tablespoons butter or 2 tablespoons margarine
1 green bell pepper, chopped
1 small onion, chopped
1 (15 1/2 ounce) can cream-style corn
1 (11 ounce) can Mexican-style corn, drained
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can rotel diced tomatoes with green chilies, undrained
1 (8 ounce) package Velveeta Mexican cheese, cubed
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/2 cup shredded cheddar cheese

Steps:

  • Prepare rice according the the package directions; set aside.
  • In a big skillet, melt the butter over medium heat.
  • Saute bell pepper and onion for 5 minutes or until tender.
  • Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine.
  • Spoon mixture into a greased 13x9 inch casserole dish.
  • Bake in a 350° oven for 30 minutes or until well heated.
  • Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.

Nutrition Facts : Calories 337.1, Fat 10.1, SaturatedFat 6.1, Cholesterol 30, Sodium 958.1, Carbohydrate 53.9, Fiber 2, Sugar 4.7, Protein 10.4

Tips:

  • Use day-old rice. This will help the casserole hold its shape better.
  • Don't overcook the rice. It should be cooked through but still have a slight bite to it.
  • Use a variety of cheeses. This will give the casserole a more complex flavor.
  • Add some spice. This casserole is mild, so feel free to add some cayenne pepper, chili powder, or cumin to taste.
  • Top the casserole with crushed tortilla chips or breadcrumbs before baking. This will give it a nice crunchy topping.

Conclusion:

This spicy rice and corn casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice and corn. So next time you are looking for a quick and easy casserole recipe, give this one a try. You won't be disappointed!

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