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Description
Sandra A. Gutierrez, the author of “Latinísimo: Home Recipes from the 21 Countries of Latin America” (Knopf, 2023), was born in Philadelphia and raised by her Guatemalan parents in their home country. This recipe, a classic from Guatemala City where she lived, has been made since the 1950s, when mayonnaise started gaining popularity in Latin America as it became available in grocery stores. Ms. Gutierrez says the dish is typically enjoyed alongside buffet dinners with roast chicken or beef tenderloin. A satisfyingly easy side dish that is rich, cheesy and tangy, this casserole can be prepared and assembled in advance, or easily halved for a smaller crowd.
Ingredients
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Butter, as needed for greasing 6(lightly packed) cups/800 grams cooked white rice (preferably medium- or long-grain) 2cups fresh corn kernels (or frozen, thawed) 1 1/2cups/340 grams sour cream 1cup/225 grams mayonnaise 1cup finely grated Cotija, queso seco or Parmesan 1cup finely chopped fresh parsley leaves and tender stems 1/2cup finely chopped scallions 2large drained, roasted red bell peppers (about 6 ounces), thinly sliced 1teaspoon fine sea salt 1/4teaspoon freshly ground black pepper 1 1/2cups/115 grams shredded Chihuahua, Monterey Jack or other melting cheese
Directions
Heat the oven to 350 degrees. Butter a 9-by-13-inch baking dish. In a large bowl, combine the rice, corn, sour cream, mayonnaise, Cotija, parsley, scallions, roasted red pepper, salt and pepper. Spread the mixture into the prepared baking dish, sprinkle with the shredded cheese and bake until bubbly, about 30 minutes. If you’d like additional color on your casserole, broil the casserole a few inches away from your broiler heat source until golden in spots, about 3 minutes. Let cool a few minutes, then serve hot.
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