1 c. rice, cooked and set aside (makes 3 c. cooked rice)
1 sm. onion
1 stick butter
3 green chile peppers, wash and remove seeds
1 can whole kernel corn
1 can cream style corn

Saute chopped onion and peppers in the butter, just until tender. Stir in corn and rice and bake in buttered casserole for 45 minutes at 300 degrees. May be frozen and baked later. Put cheddar cheese on top.