Corn-Rice Casserole

• 2 c. uncooked rice
• 2 Tbsp. butter
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 1 (15.5 oz.) can cream style corn
• 1 (11 oz.) can Mexicorn, drained
• 1 (11 oz.) can whole kernel corn, drained
• 1 (10 oz.) can diced tomato and green chiles, undrained
• 1 (8 oz.) box mild Mexican Velveeta cheese, cubed
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. shredded cheddar cheese

1. Cook rice according to directions. Melt butter in skillet over medium heat; add bell pepper and onion, saute 5 minutes or until tender. Stir in cooked rice, cream style corn, and next 6 ingredients. Spoon into a lightly greased 3 1/2 quart baking dish. Bake at 350u0b0 for 30 minutes or until thoroughly heated. Top with cheddar cheese and bake 5 more minutes or until cheese melts.

rice, butter, green bell pepper, onion, cream style corn, mexicorn, whole kernel corn, tomato, velveeta cheese, salt, pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85831 (may not work)