A delightful casserole combining the flavors of corn, jalapeños, and cheese, perfect for a comforting meal.
Cook the rice according to the package instructions and set it aside.
Using long-grain rice ensures a fluffy texture that complements the casserole.
In a large skillet, melt the butter over medium heat. Add the chopped onion, minced garlic, diced bell pepper, and sliced celery. Sauté until the vegetables are tender.
Cook the vegetables until they are just tender to maintain some texture.
In a mixing bowl, combine the cooked rice, sautéed vegetables, chopped jalapeños, corn, shredded cheddar cheese, shredded Monterey Jack cheese, and sugar. Mix well.
Mix thoroughly to ensure even distribution of ingredients.
Transfer the mixture into a lightly greased casserole dish and spread it evenly.
Greasing the dish prevents sticking and makes cleanup easier.
Bake in a preheated oven at 350°F (175°C) for 40 minutes or until the top is golden and the casserole is heated through.
Check the casserole halfway through to ensure even baking.
Garnish with chopped cilantro before serving.
Adding fresh cilantro enhances the flavor and presentation of the dish.
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