Here's the ultimate comfort food—a cheese, corn and rice casserole—made pretty with bell peppers and cilantro.
What You Need
Original recipe yields 8 servings
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
2 cups hot cooked long-grain white rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 Tbsp. chopped fresh cilantro
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Let's Make It
Heat oven to 375°F.
Mix cream cheese spread and egg in large bowl until blended. Stir in rice, corn, 3/4 cup shredded cheese and cilantro.
Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining shredded cheese.
Bake 20 to 25 min. or until is casserole is heated through and shredded cheese is melted.
Stir 1 to 2 tsp. ground cumin into rice mixture before spooning into prepared casserole.
Prepare using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese, long-grain brown rice and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.