1 c. uncooked rice
1 med. onion, chopped
1 med. green pepper, chopped
1 c. chopped celery
1/2 c. butter
1 tbsp. sugar
1 or 2 Jalapeno peppers, seeded and finely chopped
2 (17 oz.) cans cream style corn
1 c. grated Cheddar cheese

Cook rice according to package directions; set aside. Saute onion, peppers, and celery in butter until tender. Combine with all other ingredients and pour into greased 2 quart casserole. Bake at 325 degrees for 30 minutes. Serves 6.