10 oz. yellow rice
1 can yellow sweet corn
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1/3 cup yellow onion, chopped fine
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 teaspoon garlic powder or chopped garlic
Optional: 1 finely chopped hot pepper of your choice (ex: habenero, jalepeno, etc)
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1 1/2 cup shredded cheese - I use a mexican blend (chedder, monterey jack, etc)
3 tablespoons butter/margarine, melted (or squeeze/spray)
2 cups crushed ritz crackers

Cook the rice according to the package directions, but add 1/4 cup water and cook for an additional 2-3 minutes covered after you turn off the heat, leaving the pot on the burner. Drain the corn and cook in the microwave for 3 minutes on high.

Combine rice, corn, onions, garlic, peppers, and 1 cup of cheese in a casserole dish. Top with the rest of the cheese and the crackers. Coat with the butter/margarine.

Bake at 350 for 15-20 minutes. Haul off to your family gathering of choice!

 Variations can include:

Add chicken (quick and easy, use a can of chunk breast chicken) before cooking
Mix up a batch of cornbread, let it thicken a bit, pour it over the top of the casserole, bake casserole at 400 until cornbread is done.