2 (10-ounce) bags yellow rice, cooked according to package directions
2 sticks (1 cup) butter, melted
2 (10-ounce) cans cream of mushroom or cream of chicken soup
2 (7-ounce) cans Mexicorn, drained
10 ounces grated cheddar cheese

Pour cooked rice into a large mixing bowl. Add butter, soup, and corn and stir together well. Pour into a 9-inch x 13-inch casserole dish. Top with cheese. Bake at 325 degrees for 30 minutes.
Note: Recipe can easily be halved and baked in a 9-inch x 9-inch pan.