1 c. uncooked regular rice
1 med. onion, chopped
1 med. green pepper, chopped
1 c. chopped celery
1/2 c. butter, melted
1 tbsp. sugar
1 to 2 lg. jalapeno peppers, finely chopped
2 (17 oz.) cans cream style corn
1 c. (4 oz.) shredded mild Cheddar cheese
Green pepper rings (optional)
Cherry tomato halves (optional)
Parsley sprigs (optional)

Cook rice according to package directions; set aside. Saute onion, green pepper, and celery in butter until vegetables are tender.

Combine rice, sauteed vegetables, and next 4 ingredients, stirring well. Spoon mixture into a lightly greased 8x12x2 inch baking dish. Bake at 350 degrees for 40 to 45 minutes. Garnish with green pepper rings, cherry tomatoes, and parsley, if desired. Yield: 10 servings.