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- 2 Tbsp. vegetable oil
- 1/2 onion, chopped
- 1 cup regular rice or converted rice
- 2 cups frozen corn
- 2 cups water
- 1 1/2 Tbsp. Knorr® Chicken flavor Bouillon
- 1/2 cup Mexican cream or sour cream
- 1 package (8 oz.) shredded vegan mozzarella-style shreds
Heat oil in 12-inch nonstick skillet over medium-high heat and cook onion and rice, stirring frequently 3 minutes or until golden. Add corn and cook, stirring occasionally, 3 minutes. Add water and Knorr® Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender and water is absorbed.
Arrange 1/3 of the rice in 8-inch broiler-proof baking dish. Drizzle with 1/3 of the Mexican cream, then top with 1/3 of the cheese. Repeat two times. Broil until cheese is golden. Garnish, if desired, with chopped fresh cilantro.