1 can Mexicorn, drained
1 cup shredded cheddar cheese
1 (10.75-oz) can cream of chicken soup
Preheat oven to 350ºF. Lightly spray a 9x9-inch pan with cooking spray. Cook rice according to package directions. Mix together rice, corn, 1/2 cup cheese and soup. Place in pan, top with remaining 1/2 cup cheese. Bake for 20-30 minutes, until cheese is melted and bubbly.