1 (5 oz.) pkg. yellow rice (cook according to directions)
1 (8 oz.) can English peas, drained
1 (12 oz.) can Mexi-corn, drained
1 (2 oz.) jar pimento
1 (8 oz.) carton sour cream
1 can cream of chicken soup, undiluted
1/2 stick butter, melted
1 med. onion, chopped
1 c. shredded cheddar cheese

Cook rice according to directions on package. Blend soup, sour cream, and butter together. Add all other ingredients except cheese. Pour into a greased 2 quart casserole and bake for 25 minutes at 350 degrees. Spread cheese on top; bake 5 minutes more.