1 c. uncooked rice
1 med. chopped onion
1 med. chopped green pepper
1 c. chopped celery
1/2 c. melted butter
1 tsp. sugar
4 jalapeno peppers, chopped
2 (17 oz.) cans cream style corn
4 oz. shredded Cheddar cheese

Cook rice according to package or use minute rice. Set aside. Saute onion, green pepper and celery in butter until tender. Combine rice, sauteed vegetables and the rest of the ingredients, stirring well. Pour mixture into lightly greased 12 x 8 x 2 inch baking dish. Bake at 350 degrees for 40-45 minutes.