Return to Content

Mexicali Wild Rice Casserole

Mexicali Wild Rice Casserole
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 4 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 cups cooked wild rice
  • 1 can (17 ounces) whole-kernel corn, drained (or about 2 cups frozen corn)
  • 1 can (4 ounces) green chilies, drained and diced
  • 2 cups mild chunky salsa or picante sauce
  • 1 cup shredded Monterey Jack cheese


Preheat the oven to 350 degrees F. In a medium-size bowl, combine the rice, corn, and chilies. Spread in a lightly oiled 7x11-inch baking dish. Pour the salsa or picante sauce over the rice and sprinkle with the cheese. Cover and bake for about 30 minutes, or until bubbly. Uncover and bake for 5 minutes more to brown.
Updated Monday, March 24th, 2003

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111