Cook rice according to package directions. Preheat oven to 350°. In a bowl mix cooked rice, drained mexicorn, and cream of mushroom soup. Add salt and pepper to taste. Place mixture in a greased 8x8 casserole dish. Put cheese on top and bake for 25-30 minutes.
Ingredients
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1 package yellow rice
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1 can mexicorn
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1 can cream of mushroom soup
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1 cup shredded cheddar cheese
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