Hot Corn and Rice Casserole
2 cups of cooked rice
2 tablespoons butter
1 green pepper, chopped
1 small onion, diced fine
1 can cream-style corn
1 can Mexican style corn, drained
1 can of corn, drained
1 can of tomatoes with green chilies
1 1/2 cups Mexican-style process cheese loaf, finely cubed
1/2 cup of shredded Cheddar/Monterey Jack mix
Cook rice and let cool. Melt butter in small skillet over low heat; add onion and green pepper. Sauté until tender and then combine all ingredients including rice, except 1/2 cup Monterey and cheddar cheese mixture. Top with the shredded Monterey Jack and cheddar cheese mixture and bake covered at 375 for 30 minutes.