Preheat oven to 350 degrees F (175 degrees C).Grease a 3 1/2 quart casserole dish.
In a saucepan, bring water to a boil.Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes.Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles,Mexican-style processed cheese, salt, pepper and chili powder.Spoon into prepared casserole dish.
Bake in preheated oven for 30 minutes, or until bubbly.Top with shredded Cheddar, cover and bake 5 minutes more.Remove from oven, uncover and let stand 10 minutes.
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