1 (11 oz.) can Mexicorn
1 can cream of celery soup
1 stick butter
1 (5 oz.) pkg. yellow saffron rice
1 to 1 1/2 c. cheddar cheese, shredded

Prepare rice as directed. Add corn, butter, and soup (no water). Mix well. Pour into casserole dish. Top with cheddar cheese. Bake at 350 degrees for 20 minutes.