Corn And Rice Casserole - cooking recipe

Ingredients

2 c. cooked rice
2 Tbsp. butter
1 green bell pepper, chopped small
1 small onion, diced fine
1 can cream style corn
1 can Mexican style corn, drained
1 can whole kernel corn, drained
1 can tomatoes with green chiles
1 1/2 c. finely cubed Mexican style process cheese loaf
1/2 c. shredded Cheddar/Monterey Jack cheese mix

Preparation

Melt butter in a small skillet over low heat; add onion and green pepper and saute until tender.
Combine all ingredients, except 1/2 c. Cheddar and Monterey Jack
cheese mixture.
Spoon into a lightly greased casserole and top with the Cheddar/Monterey Jack cheese.
Cover and bake at 375\u00b0 for 30 minutes.