Yellow Rice Casserole - cooking recipe

Ingredients

5 ounces yellow rice
1 (10 ounce) can mexicorn, drained
1 onion, chopped
2 ounces diced pimentos, drained
8 ounces tiny English peas, drained
11 ounces cream of chicken soup
8 ounces sour cream
1/4 cup butter, melted
8 ounces water chestnuts, sliced and drained
1 cup grated sharp cheddar cheese

Preparation

Cook rice to package directions.
Blend soup, sour cream, and butter.
Combine all ingredients, except cheese, in 7 x 11 dish. Bake at 350 for 25 minutes until hot throughout.
Top with cheese and bake 5 additional minutes, until melted.