1 (5 oz.) bag Saffron yellow rice
2 cans Mexicorn, drained
1 can cream of celery soup
1 1/2 sticks butter, melted
Grated cheese

Cook rice as directed on package. Stir in other ingredients. Put in 9x13 casserole. Top with grated cheese. Bake at 350 degrees until hot, about 20-25 minutes.