2 c. uncooked rice
2 tbsp. butter
1 green bell pepper, chopped
1 small onion, chopped
1 (15.5 oz.) can cream style corn
1 (11 oz.) can Mexicorn, drained
1 (11 oz.) can whole kernel corn, drained
1 (10 oz.) can diced tomato and green chiles, undrained
1 (8 oz.) box mild Mexican Velveeta cheese, cubed
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. shredded cheddar cheese

Cook rice according to directions. Melt butter in skillet over medium heat; add bell pepper and onion, sauté 5 minutes or until tender. Stir in cooked rice, cream style corn, and next 6 ingredients. Spoon into a lightly greased 3 1/2 quart baking dish.

Bake at 350°F for 30 minutes or until thoroughly heated. Top with cheddar cheese and bake 5 more minutes or until cheese melts.