1 (5 oz.) pkg. yellow rice mix
2 (12 oz.) cans Mexicorn
1 stick butter
1 can cream of chicken soup
1 c. grated Cheddar cheese

Cook rice according to package. When done, add butter. Stir until melted. Stir in soup and cheese. Pour into a greased casserole dish (9 x 13).

Bake at 350°F for 25 to 30 minutes, uncovered.