Mexican Style Corn and Rice Casserole Recipe – 7 Points +

Mexican Style Corn and Rice Casserole

Give an ordinary brown rice side dish a MAJOR, mouth-watering makeover with this Mexican Style Corn and Rice Casserole Recipe. Oh how I love easy casseroles that taste AMAZING and require very little effort. This delicious, low calorie casserole recipe was a huge hit at my house, and it was so easy to put together. It’s brown rice, with corn and squash, smothered in a sour cream, chile and cheese sauce. YUM. I spiced it up a bit with jalapenos, but you can omit that if you’d prefer a more mild version. Each serving is 7 Points, and is very satisfying. Serve this with some grilled chicken or fish, and a salad, for a balanced meal. I’m going to try experimenting with this recipe a bit more, and make it without the corn, adding in some other low carb vegetables instead, in order to lower the Points + value. The corn is delicious though, and well worth the Points, if you have them to spend. This Weight Watchers Casserole Recipe that truly feels like a decadent comfort food.

Mexican Style Corn and Rice Casserole


  • 1 cup uncooked brown rice
  • 2 cups fat free chicken broth
  • 1 4oz can green chiles
  • 1 small jalapeno, seeded and minced (optional)
  • 8oz frozen corn, defrosted
  • 2 medium sized yellow squash, diced
  • 1 cup fat free sour cream
  • 1 ½ cups reduced fat Mexican cheese blend, shredded
  • 1/3 cup cilantro, minced
  • Salt and pepper to taste


  1. Prepare rice according to package direction, using broth instead of water.
  2. Preheat oven to 350, and lightly spray a 1 ½ qt baking dish with non-fat cooking spray.
  3. When rice is ready, combine with all remaining ingredients, and place in oven, uncovered for about 30 minutes.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Diet tags: Reduced fat

Number of servings (yield): 6

Culinary tradition: Mexican

Entire recipe makes 6 servings
Serving size is ¾ cup
Each serving = 7 Points +

PER SERVING: 256 calories; 6g fat; 38g carbohydrates; 15g protein; 3g fiber



  1. Does the recipe call for an additional 2 cups of broth after you cook the rice in broth?

  2. I used a bag of Kroger’s private select southwestern mix frozen corn with black beans and peppers, so yummy! I did still have to had a little extra plain yellow corn because I didn’t think there was enough in the southwest mix for my personal taste.

  3. Hi!

    I love your recipes.

    I was wondering if you’ve gotten a chance to try this recipe with something other than corn. And if so, what your results were. It looks so yummy, but I’ve found over the years I can’t tolerate corn all that well and I try to avoid it. This recipe still caught my eye and I just had to take a moment to ask. Thanks!

  4. FrostLilacs says:

    I really liked this recipe. I added some finely diced onion, about half a small onion, and a tablespoon minced garlic. It was really good! I served it with a chili lime grilled chicken and everyone loved it!

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