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Submitted by: Linda Stone from Cookeville, TN
Originally shared on the web 02/24/2011

2 T. butter
1 green pepper, chopped
1 onion, chopped
15-1/2 oz. can creamed corn
11-oz. can sweet corn & diced peppers, drained
11-oz. can corn, drained
6 c. prepared rice
10-oz. can tomatoes with chiles
8-oz. pkg. mild Mexican pasteurized processed cheese spread, cubed
1/2 t. salt
1/4 t. pepper
1/2 c. shredded Cheddar cheese

Melt butter in a large skillet over medium heat. Add green pepper and onion; sauté 5 minutes, or until tender. Stir in remaining ingredients except shredded cheese; spoon into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes, until heated through. Top with shredded cheese; bake an additional 5 minutes, until cheese melts. Makes 10 to 12 servings.