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Mix Rice Mix, water, tomatoes, corn and green chiles in large nonstick skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes
Meanwhile, prepare corn muffin mix as directed on package. Stir in jalapeno peppers. Spread batter evenly over rice mixture. Cover. Cook 15 minutes longer on low heat or until corn bread is cooked through and rice is tender
Sprinkle with cheese and green onions. Cover. Let stand 5 minutes until cheese is melted