Jalapeno-corn Casserole

Total Time: 1 hr 34 mins Preparation Time: 15 mins Cook Time: 1 hr 19 mins

Ingredients

• Servings: 8
• 1 cup long-grain rice, uncooked
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium green bell pepper, chopped (may substitute red bell pepper)
• 1 cup celery, chopped
• 1/2 cup butter, melted
• 1 -3 jalapeno pepper, seeded and chopped (based on your heat tolerance)
• 2 (16 1/2 ounce) cans cream-style corn
• 1 cup mild cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 1 tablespoon sugar
• green pepper rings, cherry tomatoes, fresh chopped parsley or cilantro

Recipe

• 1 cook the rice according to the package directions; set the rice aside.
• 2 saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
• 3 combine the reserved rice and sauteed vegetables in a large bowl. add the jalapeno peppers, corn, cheese, and sugar. stir well.
• 4 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.