Corn & Rice Casserole
Makes 10 to 12 servings

Prep Time: 25 min.
Baking Time: 35 min.

Ingredients:

• 2 - cups uncooked long-grain rice

• 2 - Tablespoons butter or margarine

• 1 - green bell pepper (chopped)

• 1 - small onion (chopped)

• 1 - can (11-ounce) cream-style corn

• 1 - can (11-ounce) Mexican-style corn (drained)

• 1 can (11-ounce) whole kernel corn (drained)

• 1 can (10-ounce) can diced tomatoes and green chiles (undrained)

• 1 loaf (8-ounce) mild Mexican pasteurized prepared cheese product (cubed)

• 1/2 - teaspoon salt

• 1/4 - teaspoon pepper

• 1/2 cup (2-ounces) shredded Cheddar cheese

Directions:

Preheat oven to 350 F. Lightly grease 9x13-inch baking dish or 2 (8-inch) baking dishes.  Cook rice according to package direction.

1. In a large skillet over medium heat, melt butter (or margarine).  

2. Add bell pepper and onion.  Sauté 5 minutes or until tender.

3. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, tomatoes, Mexican cheese, salt, and pepper.

4. Spoon into baking dish and bake for 30 minutes or until thoroughly heated.

5. Top with shredded cheese and bake 5 minutes more or until cheese melts.