2 c Rice; cooked
1 1/2 c Cheddar cheese; shredded
16 oz Creamed corn
2/3 c Sour cream
1/2 c Green onion; thinly sliced
4 oz Green chile; drained and chopped
2 tb Cilantro; minced
1/2 ts Salt
1/8 ts Cayenne

Preheat the oven to 400.

IN a large bowl, combine all ingredients.

Transfer the mixture to a lightly oiled, 1 1/2 quart casserole. AT this point the casserole can be stored in the refrigerator, tightly covered for up to 24 hours.

Bake the casserole uncovered for 35 to 40 minutes.