Baked Corn And Rice Casserole

• 2 cups rice, long grain, uncooked
• 6 cups water
• 2 tablespoons butter
• 1 green pepper, sweet, diced
• 1 red pepper, sweet, diced
• 1 onion, sweet, finely chopped
• 2 jalapeno peppers, small, fresh, chopped
• 1/2 cup mushroom, sliced thinly
• 28 ounces corn, canned, nibblets
• 1/4 lb aged cheddar cheese, grated
• 1/4 lb monterey jack cheese, grated
• 1 cup sour cream
• 1 teaspoon salt, sea, fine
• 1/2 teaspoon pepper, black, freshly ground
• 1/4 cup parmesan cheese, grated, fresh

1. Preheat oven to 350 degrees.
2. Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
3. Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
4. Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
5. Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

rice, water, butter, green pepper, red pepper, onion, peppers, mushroom, corn, cheddar cheese, cheese, sour cream, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/baked-corn-and-rice-casserole-284696 (may not work)