Paula's Rice and Corn Casserole

This is a yummy, easy side dish that adds a lot of color. I served it with tilapia the other night. Very good.

RICE AND CORN CASSEROLE

1 pkg. Saffron rice
1 can Mexicorn
1 can cream of mushroom soup
Grated sharp cheddar cheese

Cook rice. Drain the corn halfway, and add to cooked rice with soup. Pour into an 8" square baking dish. Top with grated cheese to taste. (I like a lot...come on, it's cheese.) Bake at 350 degrees for 25-30 minutes.