Cook rice according to package directions; set aside.
Melt butter in a large skillet over medium heat; add bell pepper and onion, and sauté 5 minutes or until tender.
Stir in cooked rice, cream-style corn, and next 6 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 30 minutes or until thoroughly heated; top with shredded cheese, and bake 5 more minutes or until cheese melts.
Note: To freeze, line baking dish with plastic wrap or aluminum foil; fill and freeze. Lift frozen casserole from bakiing dish, and wrap tightly with foil; return to freezer. When ready to serve, remove foil, and place frozen casserole back into serving dish. Let stand at room temperature for 10 minutes. Bake as directed.