Jalapeno Corn Casserole

• 1 cup uncooked regular rice
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 cup celery, chopped
• 1/2 cup butter or margarine, melted
• 1 Tbsp. sugar
• 1 to 2 large jalapeno peppers, finely chopped
• 2 large (17-oz.) cans cream style corn
• 1 cup grated Cheddar cheese
• Green pepper rings (optional)
• Cherry tomato halves (optional)
• Parsley springs (optional)

1. Cook rice according to pkg. directions. Set aside.
2. Saute onions, green pepper and parsley in butter until vegetables are tender.
3. Combine rice, sauteed vegetables and next 4 ingredients. Stir well.
4. Spoon into lightly greased 12 x 18 x 2 dish. Bake at 350u0b0 for 40 to 45 minutes. Garnish as desired.

regular rice, onion, green pepper, celery, butter, sugar, jalapeno peppers, cream style corn, cheddar cheese, green pepper, tomato, parsley springs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=145418 (may not work)