Hot Corn and Rice Casserole

by Gillian Markson | More from this Blogger

30 Aug 2006 11:38 AM

Hot Corn and Rice Casserole

2 cups of cooked rice 2 tablespoons butter 1 green pepper, chopped 1 small onion, diced fine 1 can cream-style corn 1 can Mexican style corn, drained 1 can of corn, drained 1 can of tomatoes with green chilies 1 1/2 cups Mexican-style process cheese loaf, finely cubed 1/2 cup of shredded Cheddar/Monterey Jack mix

Cook rice and let cool. Melt butter in small skillet over low heat; add onion and green pepper. Sauté until tender and then combine all ingredients including rice, except 1/2 cup Monterey and cheddar cheese mixture. Top with the shredded Monterey Jack and cheddar cheese mixture and bake covered at 375 for 30 minutes.

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