Jalapeno-Corn Casserole
Ingredients
1 cup long-grain rice, uncooked
1 medium onion, chopped
2 garlic cloves, minced
1 medium green bell pepper, chopped
1 cup celery, chopped
1/2 cup butter, melted
1 -3 jalapeno pepper, seeded and chopped
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
Garnishes
green pepper rings, cherry tomatoes, fresh chopped parsley or cilantro
Directions
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.
