Ingredients
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1 medium onion, chopped
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2 garlic cloves, minced
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1 cup celery, chopped
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1/2 cup butter, melted
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1 -3 jalapeno pepper, seeded and chopped (based on your heat tolerance)
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2 (16 1/2 ounce) cans cream-style corn
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1 cup mild cheddar cheese, shredded
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1/2 cup monterey jack cheese, shredded
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1 tablespoon sugar
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1 medium green bell pepper, chopped (may substitute red bell pepper)
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1 cup long-grain rice, uncooked
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Instructions
- Cook the rice according to the package directions; set the rice aside.
- Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
- Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
- Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.