homeabout wild riceproductsrecipesabout uscontact us
Mexicali Wild Rice Casserole
 
2 Cups cooked wild rice 1 (About 17-oz.) can whole
kernel corn, drained
1 (About 4-oz.) can chopped or diced green chilies, drained 2 Cups (16-oz.) chunky, mild salsa sauce (use medium for hotter flavor) Corn or Tortilla Chips
1 Cup grated Cheddar or Monterey Jack cheese  
 
Combine the cooked wild rice with the corn and chilies and spread in a lightly oiled 7 X 11 inch casserole. Spread the salsa sauce over this and sprinkle with the cheese. Cover and cook at 350° about 30 minutes. Serve with a basket of corn or tortilla chips. Serves 4 as a main dish casserole.
To serve individual servings, heat the casserole ingredients without the cheese and spoon over corn or tortilla chips on individual plates; sprinkle cheese on top and, if desired, heat either under a broiler or in a microwave to melt cheese.


Gibbs-California Wild Rice P. O. Box 387 Live Oak, CA 95953 (800) 824-4932 (530) 695-1612  Fx (530) 695-1039 info@gwrice.com