Creamy Rice Casserole

1. preheat oven to 350. grease a baking dish.

2. warm the butter in a skillet over medium heat.

3. add the onion and saute till soft. stir in the corn and chile and cook for about 5 minutes.

4. transfer the corn and chile mixture to a large bowl.

5. stir in the rice and remaining ingredients.

6. spoon the mixture into the baking dish and bake, covered for 25 minutes.

7. uncover and bake for 5 minutes more.

8. serve warm.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	53.3337 g
Protein	80.3681 g
Carbohydrates	521.8912 g
Energy	2930.209 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6896 g
Water	375.4482 g
Aspartic acid	6.6909 g
Calcium, Ca	1069.709 mg
Lutein + zeaxanthin	2278.705 g
Fiber, total dietary	17.648 g
Carotene, beta	751.021 g
Niacin	30.4361 mg
Vitamin A, RAE	143.01 g
Arginine	5.3994 g
Riboflavin	0.8709 mg
Fatty acids, total saturated 20:1	0.0201 g
Glutamic acid	16.5086 g
Stigmasterol	0.09 mg
Sodium, Na	866.71 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0773 g
Total lipid (fat)	53.3337 g
Manganese, Mn	7.0507 mg
Fructose	1.3704 g
Proline	5.8622 g
Fatty acids, total saturated 16:0	12.4955 g
Fatty acids, total saturated 8:0	0.2733 g
Sucrose	6.6355 g
Choline, total	125.8021 mg
Sugars, total	17.2101 g
Serine	4.1969 g
Fatty acids, total saturated 10:0	0.5954 g
Fatty acids, total saturated 18:0	4.7975 g
Vitamin B-6	1.5478 mg
Selenium, Se	100.925 g
Ash	11.8587 g
Vitamin D	23.814 IU
Fatty acids, total saturated 18:1 undifferentiated	15.2186 g
Pantothenic acid	7.5757 mg
Phenylalanine	4.1629 g
Beta-sitosterol	0.06 mg
Copper, Cu	2.0088 mg
Betaine	0.055 mg
Thiamin	3.8758 mg
Retinol	62.37 g
Methionine	1.9781 g
Iron, Fe	27.1452 mg
Carbohydrate, by difference	521.8912 g
Phosphorus, P	1619.027 mg
Folate, total	1430.452 g
Fatty acids, total saturated 4:0	0.9696 g
Alanine	3.8324 g
Cholesterol	119.07 mg
Valine	4.7661 g
Fatty acids, total saturated 18:2 undifferentiated	8.6322 g
Glycine	2.7952 g
Carotene, alpha	60.63 g
Glucose (dextrose)	2.1039 g
Fatty acids, total saturated 14:0	3.4314 g
Zinc, Zn	12.3206 mg
Isoleucine	3.6281 g
Fatty acids, total saturated 12:0	0.5432 g
Fatty acids, total polyunsaturated	9.3296 g
Leucine	7.1342 g
Tocotrienol, alpha	0.022 mg
Vitamin A, IU	1818.26 IU
Folate, DFE	2215.882 g
Tryptophan	0.9797 g
Vitamin C, total ascorbic acid	186.755 mg
Phytosterols	8.4 mg
Folic acid	1237.65 g
Fatty acids, total saturated 6:0	0.5069 g
Starch	38.493 g
Tyrosine	3.0832 g
Vitamin B-12	1.134 g
Vitamin K (phylloquinone)	24.3676 g
Fatty acids, total saturated	23.7149 g
Histidine	2.1224 g
Fatty acids, total monounsaturated	16.3271 g
Threonine	2.7704 g
Folate, food	192.802 g
Vitamin D (D2 + D3)	0.567 g
Cryptoxanthin, beta	348.12 g
Vitamin D3 (cholecalciferol)	0.567 g
Vitamin E (alpha-tocopherol)	1.6977 mg
Magnesium, Mg	274.939 mg
Lysine	4.168 g
Potassium, K	1794.644 mg
Cystine	1.1842 g
Fluoride, F	0.605 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Rice	3 cups	2025.75	443.7225	3.663
Onion	0.5	22	5.137	0.055
Green Chili	0.5 cup	30	7.095	0.15
cilantro	3 tablespoons	0.69	0.1101	0.0156
creme fraiche	0.5 cup	0	0	0
corn kernel	1.5 1/2	277.065	54.715	3.0033
asadero cheese	4 ounces	403.704	3.2546	32.0468