Ingredients
-
6 cups water
-
2 tablespoons butter
-
1 green pepper, sweet, diced
-
1 red pepper, sweet, diced
-
1 onion, sweet, finely chopped
-
28 ounces corn, canned, nibblets
-
1/4 lb aged cheddar cheese, grated
-
1/4 lb monterey jack cheese, grated
-
1 cup sour cream
-
1 teaspoon salt, sea, fine
-
1/2 teaspoon pepper, black, freshly ground
-
1/4 cup parmesan cheese, grated, fresh
-
1/2 cup mushroom, sliced thinly
-
2 cups rice, long grain, uncooked
-
2 jalapeno peppers, small, fresh, chopped
Instructions
- Preheat oven to 350 degrees.
- Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
- Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
- Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
- Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.