Mexican Corn - cooking recipe

Ingredients

1 can whole kernel corn
1 can cream of mushroom soup, undiluted
2 c. cooked rice
1 (8 oz.) jar Cheez Whiz (mild Mexican)

Preparation

Put the corn
and
soup
in
a pan and let it come to a boil. Simmer
for
two
or three minutes.
Add Cheez Whiz and heat until well
blended.
Then
add the rice.
If too thick, add a little water or milk.