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12Ingredients
50Minutes
200Calories
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Description
This easy one-bowl Mexican corn and rice casserole is a fun vegetarian weeknight dinner.
Ingredients
US|METRIC
8 SERVINGS
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Directions
- Preheat the oven to 350°F.
- Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- Place the corn kernels, cooked rice, salsa, sour cream, scallions, cumin, garlic powder, salt, black pepper, and shredded cheese in a large mixing bowl. Fold the ingredients together with a rubber spatula until thoroughly combined.
NutritionView More
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200Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories200Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol35mg12% |
Sodium970mg40% |
Potassium400mg11% |
Protein9g18% |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber3g12% |
Sugars6g12% |
Vitamin A10% |
Vitamin C10% |
Calcium20% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(4)

Cara Rivera 2 years ago
So good. I added chopped meat to it and used 1tsp of garlic powder instead of the 3/4 tsp.