Mexi-Corn Casserole - cooking recipe

Ingredients

1 medium onion, chopped
1/2 bell pepper, chopped
1 c. instant rice
2 cans Mexican corn
1 can cream of mushroom soup
1/2 c. butter or margarine
1 c. water
1 c. grated cheese

Preparation

Saute onion and bell pepper in butter, in a large cooking dish.
Add 1 cup water.
Bring to a boil.
Add 1 cup instant rice. Cover and let stand for 5 minutes.
Add corn and cream of mushroom soup.
Sprinkle top with grated cheese.
Bake in a 350\u00b0 oven for 30 minutes.
Salt and pepper to taste.