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.
I lightened this up a lot by omitting all the cheese - which also meant no need for baking. I sauteed the onions & peppers, tossed in the corn, tomatoes with chillies and rice and mixed -- done. Very good. I have never used the tomatoes with chillies before and was surprised at how spicy they were. I expected some tang but not heat. Was a little too spicy for my 4 yr old but the rest of us loved it. Delicious without all the unnecessary fat.
I loved the texture of the corn in contrast to the overall creaminess of the dish, and the Mexican ingredients gave it just the right amount of heat to balance out the sweetness. I was pushed for time, so I bought two packets of microwave long-grain rice, and it worked well as a substitute for cooking the rice from scratch.