| | Directions | | In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender. In a bowl, combine beans, corn, tomatoes, salsa, sour cream, cheddar, pepper and rice. Transfer to a 2-1/2 quart baking dish coated with nonstick spray. Sprinkle onions and olives over top. Bake uncovered at 350° for 30 minutes. Sprinkle Mexican Blend Cheese over top. Bake 5 - 10 minutes longer, until cheese is melted. Let stand 10 minutes. |
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| Ingredients | | - |  | 3/4 cup Brown Rice, uncooked |
| - | | 1 1/2 cups water |
| - | | 1 can black beans, rinsed and drained (15 oz. can) |
| - | | 1 can Mexicorn, drained (11 ounce can) |
| - | | 1 can diced tomatoes with green chilies (10 ounce can) |
| - | | 1 cup salsa |
| - | | 1 cup reduced fat sour cream |
| - | | 1 cup Reduced Fat Cheddar Cheese, shredded |
| - | | 1/4 teaspoon pepper |
| - | | 1/2 cup red onion, chopped |
| - | | 1 can Black Olives, sliced and drained (2 1/4 ounce Can) |
| - | | 1 cup Reduced Fat Mexican Blend Cheese, shredded (Combine pepper jack and cheddar if unable to find Mexican Blend) |
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