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1 c. uncooked regular rice
1 medium onion, chopped
1 medium-sized bell pepper,
1 c. chopped celery
1/2 c. butter or margarine,
1 Tbsp. sugar
1 to 2 large jalapeno peppers,
finely chopped
2 (17 oz.) cans cream-style
1 c. (4 oz.) shredded Cheddar

Cook rice according to directions. Set aside. Saute
onion, bell pepper and celery in butter until vegetables are
tender. Combine rice, sauteed vegetables and cream corn in
casserole. Top with shredded cheese and bake until cheese is
melted. Can be decorated with bell pepper rings and cherry

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