Corn And Rice Casserole - cooking recipe

Ingredients

1 stick butter
1 large onion, chopped
3 jalapeno peppers, seeded and chopped
2 cans Mexicorn, drained
2 cans creamed corn
1 c. shredded Velveeta cheese
1 Tbsp. each salt and pepper
3 c. cooked white long grain rice

Preparation

In large Dutch oven, cook onions in butter until tender.
Add corn and jalapenos.
Mix well and heat for 7 minutes.
Add cheese and stir until melted.
Add cooked rice.
Spoon into 9 x 13 casserole dish and bake in 350\u00b0 oven for about 25 minutes.