2 c. cooked rice
2 cans creamed corn
1 stick butter
1 sm. jar pimentos
2 c. grated cheese, divided
1/2 c. chopped pepper
1/4 c. chopped hot pepper
1/2 c. chopped celery
1/2 c. chopped onion
Salt and pepper to taste

Cook rice; cool and wash to separate. Mix rice, corn, butter, pimentos, seasonings and 1 cup cheese. Pour into greased rectangle baking dish. Top with remaining cheese.

Bake in preheated 325 degree oven for 30-45 minutes, until cheese melts and bubbles. Garnish with tomato slices and pepper rings.

TIP: Use leftovers to stuff bell pepper.