1 pkg. of yellow rice
1 stick of butter butter
1 can of mexicorn, drained
1 can of cream of chicken soup

Use one package of yellow rice. Cook as directed, but omitting butter. When rice is cooked, melt one stick of butter, add it to the rice, and stir. Drain one can of mexicorn and add that, plus cream of chicken soup to the rice. Stir it gently and thoroughly. Bake at 325 degrees for 30 minutes. Serves 6.