2 cups MINUTE® White Rice, uncooked
2 cups chicken broth
1 tub (8 oz.) chive & onion cream cheese spread
1 can (15 1/4 oz.) corn with red and green bell peppers, drained
1 cup Mexican style shredded four cheese blend, divided
2 tbsp. chopped fresh cilantro

Preheat oven to 375°F. Mix rice, cream cheese spread, corn, 3/4 cup of the shredded cheese and cilantro.

Prepare rice according to package directions using broth for water. Mix rice, cream cheese spread, corn 3/4 cup shredded cheese an cilantro.

Pour mixture into greased 1-1/2 qt. baking dish. Sprinkle with remaining 1/4 cup shredded cheese.

Bake 15 to 20 min. or until cheese on top is melted and lightly brown.

Cook's Note: For more Mexican flavor, add 1 to 2 tablespoons ground cumin.

Makes 6.

© 2009 and ®/™ Riviana Foods Inc., used with permission.

Submitted by: Minute Rice