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Summer Saffron Rice Bake


  • 10 oz. Mahatma Saffron Yellow Rice Mix
  • 2 ears fresh corn removed from the cob
  • 1 medium zucchini cut in half and then into slices
  • 1 medium sweet onion chopped
  • 1/2 can Healthy Request Cream of Chicken Soup
  • 1/2 cup reduced fat sour cream
  • 1 T butter
  • 1 T olive oil
  • salt and pepper
  • 1 cup grated sharp cheddar divided


  • Prepare rice according to package directions.
  • Cook zucchini, onion and corn in a skillet over medium heat, with butter and and olive oil until soft and beginning to brown, about 10 minutes.
  • Place cooked rice in a large casserole and mix with soup and sour cream.
  • Stir in vegetables and half of cheese. Smooth out top and sprinkle with remaining cheese.
  • Refrigerate up to 24 hours.
  • Bake uncovered at 350 for 45-60 minutes until heated through. Serves 6-8