Ingredients
2 boxes (7 oz.) yellow rice mix
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
8 ounces sour cream
1 can (10.5 oz.) condensed cream of celery soup
4 ounces diced pimentos, drained
4 stalks scallions/green onions, sliced
1/2 teaspoon black pepper
8 ounces shredded cheddar cheese, divided
2 boxes (7 oz.) yellow rice mix
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
8 ounces sour cream
1 can (10.5 oz.) condensed cream of celery soup
4 ounces diced pimentos, drained
4 stalks scallions/green onions, sliced
1/2 teaspoon black pepper
8 ounces shredded cheddar cheese, divided
Instructions
- Cook rice according to package directions in a large stovetop pot (25 minutes). Once cooked, add corn, sour cream, cream of celery soup, pimientos, scallions/green onion, black pepper, and 4 ounces of cheese. Mix until combined.
- Heat oven to broil and lightly spray 2-quart baking dish with nonstick cooking spray. Pour rice mixture into prepared dish. Top with remaining cheese.
- Broil for 5 minutes until cheese starts to brown and bubble around edges.
- Cook rice according to package directions in a large stovetop pot (25 minutes). Once cooked, add corn, sour cream, cream of celery soup, pimientos, scallions/green onion, black pepper, and 4 ounces of cheese. Mix until combined.
- Heat oven to broil and lightly spray 2-quart baking dish with nonstick cooking spray. Pour rice mixture into prepared dish. Top with remaining cheese.
- Broil for 5 minutes until cheese starts to brown and bubble around edges.
