Cowgirl Corn

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 (10 ounce) bag yellow rice (mahatma saffron seasoned)
• 2 tablespoons butter (not margerine)
• 3 1/2 cups water
• 1 cup cheese, cubed (monterey jack or pepper jack)
• 2 (15 1/4 ounce) cans sweet corn, drained
• 1 (10 3/4 ounce) can condensed cheddar cheese soup (campbell's southwest-style pepper jack)
• 1/2 cup light sour cream
• pepper (to taste)

Recipe

• 1 gather up two saucepans, measuring spoons, measuring cups, a spoon, a knife, a can opener, and a baking dish.
• 2 boil water and butter in one saucepan.
• 3 add rice and reduce heat.
• 4 simmer 20 minutes.
• 5 cube cheese.
• 6 combine cheese, sour cream, soup, and corn in other saucepan.
• 7 stir until cheese is melted.
• 8 add pepper to taste.
• 9 combine rice and cheese mixture.
• 10 pour into a baking dish.
• 11 bake 20 @ 350.