Ingredients:
1/2 cup chive & onion cream cheese
1 eggs, lightly beaten
2 cups minute cooked white rice
1 (15 1/4 ounce) cans corn mixed with chopped peppers, red and green, drained
1 cup shredded mexican cheese, divided
2 tablespoons chopped fresh cilantro
Directions:
Preheat oven to 375.
Mix cream cheese spread and egg in large bowl until well blended. Stir in rice, corn, 3/4 cup of the shredded cheese and cilantro.
pour mixture into greased 1 1/2 qt baking dish. sprinkle with remaining 1/4 cup shredded cheese.
Bake 20 – 25 minutes or until cheese on top is melted and lightly browned.
Servings: 8
Time preparation: 15 min.
Time total: 40 min.