Karan's Corn Casserole

1/2 cup (1 stick) margarine
1 large onion, chopped
1 large can chopped green chilies
4 cans cream-style corn
2 eggs, beaten
1 cup uncooked white rice
1 small jar pimentos
Cayenne pepper to taste (2 tsp. makes it spicy)
Salt and black pepper to taste
Sharp cheddar cheese, grated

Prep. time: 1 hour 15 minutes
Yield: 6 to 8 servings

Preheat oven to 350º.

In a large frying pan over medium heat, melt margarine. Add chopped onion and sauté until translucent. Add green chilies and rice; sauté a few minutes longer. Add cream-style corn and beaten eggs; stir well and season with cayenne, salt, and pepper to taste.

Pour in 9x13-inch baking dish; bake for about 1 hour or until rice is tender. Sprinkle grated cheese on top and put back in oven until it's melted. I sometimes swirl the cheese around in the mixture before I bake it and then add a little on the top after it is baked.

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