Baked Corn And Rice Casserole

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups rice, long grain, uncooked
• 6 cups water
• 2 tablespoons butter
• 1 green pepper, sweet, diced
• 1 red pepper, sweet, diced
• 1 onion, sweet, finely chopped
• 2 jalapeno peppers, small, fresh, chopped
• 1/2 cup mushroom, sliced thinly
• 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

Recipe

• 1 preheat oven to 350 degrees.
• 2 cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
• 3 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.
• 4 mix the cooked rice, vegetables, grated cheddar and monterey jack cheeses and sour cream together, blend well.
• 5 pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.