1 can Mexicorn
1 can cream of celery soup
1 1/4 c. cheddar cheese, grated
1 pkg. yellow rice with saffron

Prepare rice according to package directions. Add corn, soup, and 1 cup cheese to rice. Mix well and pour into 1 1/2 quart casserole dish. Sprinkle remaining cheese on top. Bake at 325 degrees for 30 to 40 minutes.