Mexicorn Casserole - cooking recipe

Ingredients

10 ounces saffron rice mix (like Mahatma)
10 1/2 ounces cream of chicken soup
8 ounces cream cheese
8 ounces sour cream
2 (11 ounce) cans mexicorn, drained
1/2 cup butter or 1/2 cup margarine, melted
1 cup cheddar cheese, shredded

Preparation

Prepare rice according to package except add 1/4 cup extra water and boil about 10 minutes longer.
While rice is cooking, combine all other ingrediants except cheddar cheese in a large bowl and mix with mixer.
Add cooked rice and mix well.
Pour into 9x13 inch pan and cover with cheddar cheese. Bake at 350 for 30 minutes. (I broil mine at the end to brown the cheese on top).