Rice and Corn Casserole

• 2 tablespoons vegetable oil
• 12 medium onion, chopped
• 2 cups long-grain rice
• 1 cup corn
• 1 teaspoon cumin
• 2 tablespoons butter
• 14 cup sour cream
• 1 teaspoon salt
• 14 teaspoon pepper
• 1 cup shredded monterey jack cheese

1. In a medium casserole, heat oil over medium heat.
2. Add onions and cook until beginning to brown, 3 minutes.
3. Add rice and stir until coated with oil.
4. Add 3 3/4 cups water and bring to a boil.
5. Cover and reduce heat to low, and cook 18 minutes.
6. Or until rice is tender and liquid is absorbed.
7. Preheat oven to 375.
8. Remove rice from heat and let stand 5 minutes.
9. Stir in corn, cumin, butter, sour cream, salt and pepper.
10. Top with shredded cheese.
11. Place casserole in oven and bake, covered, until rice is heated through and cheese is melted.
12. 10 mintues.

vegetable oil, onion, longgrain rice, corn, cumin, butter, sour cream, salt, pepper, shredded monterey jack cheese

Taken from www.food.com/recipe/rice-and-corn-casserole-470065 (may not work)