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Jalapeno-Corn Casserole

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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.

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