Corn-Rice Casserole

Ingredients

• 2 tablespoons butter 
• 11 ounce regular corn mexican-style drained canned
• 15.5 ounce regular corn cream-style canned
• 1  bell pepper green chopped
• 8 ounce mild mexican pasteurized cheese product cubed prepared
• 1 small onion chopped
• 0.3 teaspoon pepper 
• 2 cups rice long-grain uncooked
• 0.5 teaspoon salt 
• 2 ounces cheddar cheese shredded
• 10 ounce tomato and chiles diced green undrained canned
• 11 ounce kernel corn whole drained canned

Equipment

• frying pan
• oven
• plastic wrap
• baking pan
• aluminum foil

Directions

1. Cook rice according to package directions; set aside.
2. Melt butter in a large skillet over medium heat; add bell pepper and onion, and saut 5 minutes or until tender.
3. Stir in cooked rice, cream-style corn, and next 6 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.
4. Bake at 350 for 30 minutes or until thoroughly heated; top with shredded cheese, and bake 5 more minutes or until cheese melts.
5. Note: To freeze, line baking dish with plastic wrap or aluminum foil; fill and freeze. Lift frozen casserole from bakiing dish, and wrap tightly with foil; return to freezer. When ready to serve, remove foil, and place frozen casserole back into serving dish.
6. Let stand at room temperature for 10 minutes.
7. Bake as directed.