Southwest Rice Bake

Makes 8 servings

Kim

ingredients

3/4 c. uncooked brown rice
1 1/2 c. water
15 oz. Black beans, rinsed and drained
11 oz. Mexicorn, drained
10 oz. Diced tomatoes and green chilies
1 c. salsa
8 oz. Sour cream
1 c. (4 oz.) shredded cheddar cheese
1/4 t. pepper
1/2 c. chopped red onion
2 1/4 oz. Sliced ripe olives, drained
1 c. (4 oz.) shredded Mexican cheese blend

directions

In a large saucepan, bring rice and water to boil. Reduce heat, cover and simmer for 35-40 minutes or until tender. In a large bowl, combine the beans, mexicorn, tomatoes, salsa, sour cream, cheddar cheese, pepper and rice. Transfer to shallow 2-1/2 qt. Baking dish coated with spray. Sprinkle with onion and olives. Bake uncovered at 350 degrees for 30 minutes. Sprinkle with Mexican cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes before serving.

Source: Kim