1 (10 oz.) pkg. seasoned yellow rice (I use Mahatma)
2 (15 oz. ea.) cans Mexicorn, drained (Green Giant)
1 (10 oz.) can cream of celery soup
1/2 cup (1 stick) butter
2 cups grated sharp cheddar cheese, divided
paprika, for sprinkling

Prepare rice according to instructions on package. Add butter; stir until melted. Add corn, soup and 1 cup of grated cheese.

Bake at 350°F for 30 minutes. Remove from oven and sprinkle with remaining cup of grated cheese and sprinkle with paprika for color.

Submitted by: DeAnna Yancey