Mary Anne's Jalapeno Corn Casserole With Bacon
For those nights when you need an easy side this dish is hard-to-beat and your taste buds will be jumping for joy. It's a dish for all occasions. picnics, pool parties, pot lucks, and holiday meals!1 cup long-grain rice, uncooked1 medium onion, diced2 garlic cloves, minced1 medium bell pepper, diced, red, yellow, orange, or green1 cup celery, diced1/4 cup butter, melted1-3 jalapeno peppers, seeded and diced, according to how much heat you like2 (16 1/2 ounce) cans cream-style corn1 cup mild Cheddar cheese, shredded1/2 cup Monterey Jack, Pepper Jack or Colby Jack cheese, shredded5 slices bacon, cooked crispy and crumbled1 Tablespoon sugar
- Cook the rice according to the package directions; set rice aside. Saut onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
- In a large bowl add the cooked rice and sauted vegetables. Add the jalapeno peppers, creamed corn, cheeses, bacon, and sugar. Stir well.
- Lightly grease or spray with a non-vegetable cooking spray, (Pam), either a shallow 2-quart casserole dish or a 9x13 pan. Spoon mixture into prepared pan. Bake at 350 degrees F. for approximately 30 minutes or until hot and bubbly.