Description
I've had this at potlucks and barbecues. I tend to make it a little hotter, using 2 to 3 jalapenos, but i am a fire-eater! I'm not sure where the recipe originated, but i got it from my friend lori. I've made a few changes to it due to personal preferences. This recipe is easily halved. Great use for leftover rice….just eliminate step 1 in the directions.
Ingredients
- Long-grain Rice
- Onion
- Garlic Cloves
- Green Bell Pepper
- Celery
- Butter
- Jalapeno Pepper
- Cream-style Corn
- Mild Cheddar Cheese
- Monterey Jack Cheese
- Sugar
- Green Pepper Rings
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