Jalapeno-Corn Casserole

• 1 cup long-grain rice, uncooked
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium green bell pepper, chopped (may substitute red bell pepper)
• 1 cup celery, chopped
• 1/2 cup butter, melted
• 1 -3 jalapeno pepper, seeded and chopped (based on your heat tolerance)
• 2 (16 1/2 ounce) cans cream-style corn
• 1 cup mild cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 1 tablespoon sugar
• Garnishes
• green pepper rings, cherry tomatoes, fresh chopped parsley or cilantro

1. Cook the rice according to the package directions; set the rice aside.
2. Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
3. Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
4. Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.

longgrain rice, onion, garlic, green bell pepper, celery, butter, pepper, creamstyle, cheddar cheese, monterey jack cheese, sugar, green pepper

Taken from www.food.com/recipe/jalapeno-corn-casserole-475267 (may not work)