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, uncooked

      1 medium onion, diced

      2 garlic cloves, minced

      1 medium bell pepper, diced, red, yellow, orange, or green

      1 cup celery, diced

      1/4 cup butter, melted

      1-3 jalapeno peppers, seeded and diced, according to how much heat you like

      2 (16 1/2 ounce) cans cream-style corn

      1 cup mild Cheddar cheese, shredded

      1/2 cup Monterey Jack, Pepper Jack or Colby Jack cheese, shredded

      5 slices bacon, cooked crispy and crumbled

      1 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.
      Serves 8 to 10.

      Note: Be sure to be very careful when cutting and removing the jalapeno seeds. I like to wear latex gloves when preparing them for recipes.