1 c. uncooked rice
1 med. green pepper and onion, chopped
1 c. celery, chopped
1/2 c. butter
1/2 small can diced green chilies, drained
2 (17 oz.) cans cream style corn
1 c. shredded mild cheddar cheese

Cook rice according to package directions. Saute onion, green pepper, celery in butter until tender. Combine rice, sauteed vegetables and next four ingredients. Put in a 12 x 8 x 2 casserole dish and bake at 350 degrees for about 40 to 45 minutes. Serves 10.