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JALAPENO-CORN CASSEROLE 1 c. uncooked regular rice 1 medium onion, chopped 1 medium-sized bell pepper, chopped 1 c. chopped celery 1/2 c. butter or margarine, melted 1 Tbsp. sugar 1 to 2 large jalapeno peppers, finely chopped 2 (17 oz.) cans cream-style corn 1 c. (4 oz.) shredded Cheddar cheese Cook rice according to directions. Set aside. Saute onion, bell pepper and celery in butter until vegetables are tender. Combine rice, sauteed vegetables and cream corn in casserole. Top with shredded cheese and bake until cheese is melted. Can be decorated with bell pepper rings and cherry tomatoes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!