Jalapeno-Corn Casserole

• 1 c. uncooked regular rice
• 1 medium onion, chopped
• 1 medium size green pepper, chopped
• 1 c. chopped celery
• 1/2 c. butter or margarine, melted
• 1 Tbsp. sugar
• 1 to 2 large jalapeno peppers, finely chopped
• 2 (17 oz.) cans cream-style corn
• 1 c. (4 oz.) shredded mild Cheddar cheese
• green pepper rings (optional)
• cherry tomato halves (optional)
• parsley sprigs (optional)

1. Cook rice according to package directions; set aside.
2. Saute onion, green pepper and celery in butter until vegetables are tender.
3. Combine rice, sauteed vegetables and the next 4 ingredients, stirring well.
4. Spoon mixture into a lightly greased 12 x 8 x 2-inch baking dish.
5. Bake at 350u0b0 for 40 to 45 minutes. Garnish with green pepper rings, cherry tomatoes and parsley, if desired.
6. Yields 10 servings.

regular rice, onion, green pepper, celery, butter, sugar, jalapeno peppers, creamstyle, cheddar cheese, green pepper, tomato, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739863 (may not work)