Ingredients:
2 cups uncooked long-grain rice
2 tablespoons butter or 2 tablespoons margarine
1 green bell peppers, chopped
1 small onions, chopped
1 (15 1/2 ounce) cans cream-style corn
1 (11 ounce) cans Mexican-style corn, drained
1 (11 ounce) cans whole kernel corn, drained
1 (10 ounce) cans rotel diced tomatoes with green chilies, undrained
1 (8 ounce) packages Velveeta Mexican cheese, cubed
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/2 cup shredded cheddar cheese
Directions:
Prepare rice according the the package directions; set aside.
In a big skillet, melt the butter over medium heat.
Saute bell pepper and onion for 5 minutes or until tender.
Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine.
Spoon mixture into a greased 13×9 inch casserole dish.
Bake in a 350F oven for 30 minutes or until well heated.
Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.
Servings: 10-12
Time preparation: 45 min.
Time total: 85 min.