1 c. uncooked rice
1 med. onion, chopped
1 med. green pepper, chopped
1 c. celery, chopped
1/2 c. butter, melted
1 tbsp. sugar
2 lg. jalapeno peppers, finely chopped
2 (17 oz.) cans cream-style corn
1 c. cheddar cheese, shredded
Green pepper rings
Cherry tomato halves
Parsley

Cook rice according to directions; set aside. Saute onions, bell pepper and celery in butter until tender. Combine rice, sauteed vegetables and next four ingredients, stirring well.

Spoon mixture into lightly greased 12x8x2 inch baking dish. Bake at 350 degrees 40-45 minutes. Garnish with pepper rings, tomatoes, and parsley.