1 lb. (1 small pkg.) yellow saffron rice
1/2 c. (1 stick) butter
11 oz. (1 can) Mexicorn
10 oz. (1 can) soup, cream of mushroom OR celery
1 c. Cheddar cheese, shredded

Cook rice according to directions on package, omitting the butter. Add butter, Mexicorn and soup. Mix well. Pour into 1 1/2-quart casserole dish. Top with cheese.

Bake at 350°F for 25 to 30 minutes.