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Fruits and Vegetables - Jalapeno Corn Casserole

  • 1 cup rice, uncooked
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 cup celery, chopped
  • 1/2 cup butter or margarine, melted
  • 1 tablespoon sugar
  • 2 large jalapeños, finely chopped
  • 2 (15-ounce) cans cream-style corn
  • 1 cup shredded Cheddar cheese

Cook rice according to package directions. Set aside. Sauté onion, green pepper, and celery in butter or margarine until tender. Combine rice, sauteéd vegetables, and next four ingredients, stirring well. Spoon mixture into a lightly greased 12-x-8-x-2-inch baking dish. Bake at 350° for 40 to 45 minutes.
Note: A small can of green chilies may be substituted for jalapeños.
Submitted By: Janie Redfield
Rutherford Farmers Co-op
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