5 cups cooked rice
2 env. dry onion soup mix (Lipton)
1 (10 oz.) can Rotel tomatoes with chiles
1 (15 oz.) can whole kernel corn, drained
shredded cheese (your choice)
salt and pepper, to taste

Preheat oven to 350°F. Cook the rice according to package directions with both envelopes of onion soup mix added in.

Once cooked add can of Rotel (undrained). Then add corn (drained) and mix well. Put into a casserole dish sprayed with non-stick cooking spray (Pam). Cover the casserole with shredded cheese.

Bake at 350°F for 30 minutes.

Serves 4 to 6.

Submitted by: Leisha N. (Rollie)