Jalapeno-Corn Casserole

Ingredients

• 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

Garnishes

• green pepper rings, cherry tomatoes, fresh chopped parsley or cilantro

Directions

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.