1 (8 ounce) box of Zatarain's Yellow Rice
1 (11 ounce) can of Mexican corn, undrained
1 can of Campbell's Cream of Celery Soup
2 tablespoons of chopped jalapenos
1 stick of Land O'Lakes butter, melted
Pinch of kosher salt
5 turns of the pepper grinder
Pinch of Slap Ya Mama Cajun seasoning
1 overflowing cup of pepper jack cheese, shredded and divided
Prepared the rice according to the package directions except eliminate the oil. Preheat oven to 350 degrees. Spray a 1-1/2 quart baking dish with non-stick cooking spray. Combine the cooked rice, corn, cream of celery soup, jalapenos, melted butter, salt, pepper and Cajun seasoning; stir in 3/4 cup of the shredded cheese. Transfer mixture to the baking dish. Sprinkle the top with the remaining 1/4 cup of cheese and bake, uncovered, at 350 degrees for 20 minutes. Enjoy!
