Jalapeno Corn Casserole

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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.

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Steps

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Cook the rice according to the package directions.

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Set the rice aside.

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Saute onion , garlic , bell pepper , and celery in the melted butter in a large skillet until the vegetables are tender.

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Combine the reserved rice and sauteed vegetables in a large bowl.

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Add the jalapeno peppers , corn , cheese , and sugar.

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Stir well.

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Spoon the corn mixture into a lightly greased , shallow 2 quart casserole.

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Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated.

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Garnish , if desired.

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Ingredients

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long-grain rice, onion, garlic cloves, green bell pepper, celery, butter, jalapeno pepper, cream-style corn, mild cheddar cheese, monterey jack cheese, sugar, green pepper rings