Jalapeno-Corn Casserole

Name: Jalapeno-Corn Casserole
Prep time: 15 min
Cook time: 1 h 19 min
Yield: 8-10 serving(s)
Ingredients: 1 cup long-grain rice, uncooked; 1 medium onion, chopped; 2 garlic cloves, minced; 1 medium green bell pepper, chopped (may substitute red bell pepper); 1 cup celery, chopped; 1/2 cup butter, melted; 1 -3 jalapeno pepper, seeded and chopped (based on your heat tolerance); 2 (16 1/2 ounce) cans cream-style corn; 1 cup mild cheddar cheese, shredded; 1/2 cup monterey jack cheese, shredded; 1 tablespoon sugar; green pepper rings, cherry tomatoes, fresh chopped parsley or cilantro

Jalapeno-Corn Casserole was pinched from <a href="http://www.geniuskitchen.com/recipe/jalapeno-corn-casserole-475267" target="_blank" rel="noopener">www.geniuskitchen.com.</a>

"I've had this at potlucks and barbecues. I tend to make it a little hotter, using 2 to 3 jalapenos, but I am a fire-eater! I'm not sure where the recipe originated, but I got it from my friend Lori. I've made a few changes to it due to personal preferences. This recipe is easily halved. Great use for leftover rice....just eliminate step 1 in the directions...."

INGREDIENTS

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1 cup long-grain rice, uncooked

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1 medium onion, chopped

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2 garlic cloves, minced

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1 medium green bell pepper, chopped (may substitute red bell pepper)

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1 cup celery, chopped

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1/2 cup butter, melted

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1 -3 jalapeno pepper, seeded and chopped (based on your heat tolerance)

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2 (16 1/2 ounce) cans cream-style corn

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1 cup mild cheddar cheese, shredded

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1/2 cup monterey jack cheese, shredded

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1 tablespoon sugar

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green pepper rings, cherry tomatoes, fresh chopped parsley or cilantro

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