Corn And Rice Casserole

• 2 cups uncooked long-grain rice
• 2 tablespoons butter or 2 tablespoons margarine
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 1 (15 1/2 ounce) can cream-style corn
• 1 (11 ounce) can Mexican-style corn, drained
• 1 (11 ounce) can whole kernel corn, drained
• 1 (10 ounce) can rotel diced tomatoes with green chilies, undrained
• 1 (8 ounce) package Velveeta Mexican cheese, cubed
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• 1/2 cup shredded cheddar cheese

1. Prepare rice according the the package directions; set aside.
2. In a big skillet, melt the butter over medium heat.
3. Saute bell pepper and onion for 5 minutes or until tender.
4. Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine.
5. Spoon mixture into a greased 13x9 inch casserole dish.
6. Bake in a 350u0b0 oven for 30 minutes or until well heated.
7. Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.

longgrain rice, butter, green bell pepper, onion, creamstyle, corn, whole kernel corn, tomatoes, cheese, salt, pepper, cheddar cheese

Taken from www.food.com/recipe/corn-and-rice-casserole-96902 (may not work)