Rice and Corn Dip

Ingredients

• 1 cup Riceland Long-Grain White Rice, cooked
• 1 block (8-ounce) cream cheese
• 1 (15-ounce) can whole kernel corn, drained
• 1 (11-ounce) can shoepeg corn, drained
• 1 can RoTel
• 1/4 cup milk
• 1/4 cup sour cream
• 1 can chopped green chilies
• 1 teaspoon chile powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 of large red bell pepper, finely chopped
• 3-4 jalapeno peppers, chopped (or to taste)
• Shredded cheese and chopped green onions for garnish
• Chips for dipping