Corn-Jalapeno Casserole

• 1 c. uncooked regular rice
• 1 medium onion, chopped
• 1 medium size green pepper, chopped
• 1 c. celery, chopped
• 1 stick butter or oleo, melted
• 2 large jalapeno peppers, finely chopped
• 2 (17 oz.) cans cream-style corn
• 1 c. shredded Cheddar cheese (4 oz.)
• green pepper rings, cherry tomatoes and parsley (optional)

1. Cook rice according to package directions; set aside.
2. Saute onion, green pepper and celery in oleo until vegetables are tender.
3. Combine rice, sauteed vegetables and next 3 ingredients, stirring well.
4. Spoon mixture into a slightly greased 12 x 8 x 2-inch baking dish.
5. Bake at 350u0b0 for 40 to 45 minutes.
6. Garnish with green pepper rings, cherry tomatoes and parsley, if desired. Yield:
7. 12 servings.

regular rice, onion, green pepper, celery, butter, jalapeno peppers, creamstyle, cheddar cheese, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244608 (may not work)