2 c. quick cooking rice
1 c. shredded Cheddar cheese
1 (1 lb.) can whole kernel corn, drained
2 (15 1/2 oz.) can chili

Cook rice, stir in cheese. Line bottom and sides of shallow 2 quart baking dish. Heap corn in center. Surround with chili. Bake at 375 degrees for 40 minutes.