Cowgirl Corn

• 1 (10 ounce) bag yellow rice (Mahatma Saffron Seasoned)
• 2 tablespoons butter (not margerine)
• 3 12 cups water
• 1 cup cheese, cubed (Monterey Jack or Pepper Jack)
• 2 (15 1/4 ounce) cans sweet corn, drained
• 1 (10 3/4 ounce) can condensed cheddar cheese soup (Campbell's Southwest-Style Pepper Jack)
• 12 cup light sour cream
• pepper (to taste)

1. gather up two saucepans, measuring spoons, measuring cups, a spoon, a knife, a can opener, and a baking dish.
2. boil water and butter in one saucepan.
3. add rice and reduce heat.
4. simmer 20 minutes.
5. cube cheese.
6. combine cheese, sour cream, soup, and corn in other saucepan.
7. stir until cheese is melted.
8. add pepper to taste.
9. combine rice and cheese mixture.
10. pour into a baking dish.
11. bake 20 @ 350.

yellow rice, butter, water, cheese, sweet corn, cheddar cheese, light sour cream, pepper

Taken from www.food.com/recipe/cowgirl-corn-284447 (may not work)