Mexican Corn Casserole - cooking recipe

Ingredients

2 cans Mexican corn
1 can whole kernel corn
1 bag yellow Mahatma rice
1 c. grated cheese
1 jar pimentos
1 Tbsp. margarine

Preparation

Bring 1 2/3 cups of water and 1 tablespoon butter or margarine to a boil.
Add yellow rice.
Mix, cover and simmer for 20 minutes.
Mix other ingredients and bake in 350\u00b0 oven until bubbly or 30 minutes, then take out oven and sprinkle with paprika.