1 c. uncooked reg. rice
1 med. onion, chopped
1 med. green pepper, chopped
1 c. chopped celery
1/2 c. melted butter
1-2 lg. jalapenos, finely chopped
2 (17 oz.) cans cream style corn
1 c. shredded mild cheddar cheese
Green pepper rings
Cherry tomato halves
Fresh parsley sprigs

Cook rice according to 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 13 x 9 x 2 inch baking dish. Bake at 350 degrees for 15 minutes. Garnish with green pepper rings, cherry tomatoes, and parsley, if desired. Yields 10 servings. Freezes well.