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Tuna and Corn Baked Rice



– 1 cup Real California Milk – 2/3 cup Real California Crema Mexicana – 2 tablespoons melted butter, at room temperature – 2 eggs – 3 tablespoons mustard – 2 (4 ounce) cans chopped green chiles, drained – 2/3 cup frozen or fresh yellow corn – 2 (12 ounce) cans tuna in water, drained – 3 cups shredded Real California Queso Quesadilla cheese, divided – 4 cups cooked white rice – 1 teaspoon sea salt – 2 tablespoons flatleaf parsley, copped :Queso Quesadilla, Fish, Hispanic Dairy
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Preparation time: 10 minutes

Cooking time: 25 minutes

Preheat oven to 400° F.

Spray a 10x10x2 casserole dish with nonstick cooking spray. Set aside.

Whisk together, milk, crema, butter, eggs, and mustard in a large bowl. Add green chiles, corn, tuna, 2 cups shredded queso quesadilla, rice and salt. Stir with a large wooden spoon to mix well.

Pour mixture into prepared casserole dish and top with an even layer of remaining shredded queso quesadilla. Bake for 25 minutes. Top with chopped parsley and serve.

Make 8 servings

Recipe and image created by Ericka Sanchez/@nibblesnfeasts for the CMAB