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Online  Cookbook

Serves 10

2 cups uncooked long-grain rice
2 Tbsp. chicken broth
1 Tbsp. minced garlic
1 green bell pepper, chopped
1 small yellow onion, chopped
1 (15 oz.) can cream-style corn
1 (11 oz.) can Mexican-style corn, drained
1 (11 oz.) can whole kernel corn, drained
1 (10 oz.) can diced tomatoes with green Chile peppers, with liquid
1 (4 oz.) can chopped green Chile peppers, drained
1 (8 oz.) package Mexican-style processed cheese food, cubed
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. chili powder

Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.  In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.  In a wok or large skillet, heat the broth and sauté the garlic, bell pepper and onions until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chilies, green chilies, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.

Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.