Mexican Corn And Rice - cooking recipe

Ingredients
    5 oz. pkg. Mahatma yellow rice
    11 oz. can Green Giant Mexicorn
    1 can cream of chicken soup
    1/2 lb. grated Cheddar cheese
Preparation
    Cook rice as package directs.
    Place in a 2-quart baking dish, well-buttered.
    Put corn on top of rice, then the undiluted soup. Top with cheese.
    Bake at 350\u00b0 for 20 minutes or until bubbly.

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