Arroz con Maiz y Crema (Cheesy Rice Casserole With Corn)

Delicious. Ignore baking time. Baked it for at least an hour - it’s dense and wet.

Pure, delicious comfort food. I made it with leftover brown basmati rice, and it was excellent.

I added cubed ham with lime zest and lime juice as well as halving mayo, sour cheese and cheese- tasty

I doubled the corn and halved the sour cream and mayonnaise. Loved the mix or flavors - especially the roasted red peppers and fresh parsley. I am going to add in some green chili or a little hot chili next time, but this makes a great side for a meal.

This can be a side dish OR meal. My mom served it at Christmas and it was a huge hit. When a friend fell and dislocated his shoulder we threw some cooked chicken in it and made it a meal. Cheesy, warm, and can easily be heated up with red pepper flakes or jalapeños!

I’ve made this a couple of times now, never quite following the recipe exactly—adapted to what I had on hand—but it strikes me as a wonderful template for cheesy rice that’s a perfect base for experimentation and play—definitely a keeper

This is a wonderful recipe. It can scale to serve 2-20. I first had a variation of this 55y ago; this version is great. Substitutions are simple. Precook the rice. If it's leftover and dry, adjust the mayo and sour cream. Whatever mild peppers you have will work (jarred red peppers or pimientos, roasted poblanos, or canned green chiles). Grated carrots add flavor, color, nutrition; corn too. Blends of cheddar & Jack cheese or Parmesan & goat add new flavors (haven't tried blue or swiss cheeses).

I think prep time should include yelling at your family to help you find the cheese grater and running to the store for extra cheese. This one was easy to cut in half. Didn't have sour cream, so I used yogurt. Cottage cheese might also work. Definitely add some Tajin or maybe some smoked chili powder.

Rice takes 20 minutes to cook, and the casserole takes 30 minutes to bake, so yes, 50 minutes is accurate.

This was phenomenal. I used jasmine rice cooked with 1/2 bulb garlic & 1 onion (sauteed) in a rice cooker with recommended water and a healthy spoonful of roasted garlic and veggie better than bouillon. I never do plain rice. Finished up manchego and cojita cheese, plus recommended cheese, used whole milk Cabot Greek yogurt in place of sour cream and I only use duke's mayo. Served with salsa verde chicken, slow cooked. yum!

I cut the recipe in half, used light sour cream and greek youghurt instead of regular sour cream and mayo, and substituted a cup of Hatch green chiles (Young Guns is the best) for the bell peppers. I also added cumin, red pepper flakes, a dash of cayenne, and chile powder. Que rico!

This was a really interesting side dish and we had it with ribs. It felt like it needed some type of citrus but we liked this a lot - made exactly as written.

This was disappointing for me. The whole thing had a sticky, mushy texture that was not appetizing and the flavors weren't very special. Like many people who left comments, I thought it would work and liked the ingredients. But in the end, this one didn't work here. Happy that others found success with it.

Everyone loved this! I did cut back on the amount of rice and upped the amount of corn (frozen worked fine). Also, it felt like the dish was a bit like street corn in a casserole form, so I added chili powder and the juice from a whole lime. The addition of the lime juice was excellent.