Corn-Rice Casserole

Ingredients

• 2 c. uncooked rice
• 2 Tbsp. butter
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 1 (15.5 oz.) can cream style corn
• 1 (11 oz.) can Mexicorn, drained
• 1 (11 oz.) can whole kernel corn, drained
• 1 (10 oz.) can diced tomato and green chiles, undrained
• 1 (8 oz.) box mild Mexican Velveeta cheese, cubed
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. shredded cheddar cheese