1 c. uncooked regular rice
1 med. onion, chopped
1 med. green pepper, chopped
1 c. chopped celery
1/2 c. butter, melted
1-2 lg. jalapeno peppers, finely chopped
2 (17 oz.) cans cream style corn
1 c. shredded Cheddar cheese

Cook rice according to package directions; set aside. Saute onion, pepper and celery in butter until tender. Combine rice, vegetables, and remaining ingredients, stirring well. Spoon into a lightly greased 12x8x2 baking dish. Bake at 350 degrees for 40-45 minutes.