Ingredients
1 cup uncooked brown rice1/3 cup uncooked wild rice2-3/4 cups vegetable broth4 cans (14-1/2 ounces each) diced tomatoes, drained1 can (15 ounces) black beans, rinsed and drained1-1/2 cups frozen corn, thawed1 medium sweet red pepper, finely chopped1 medium onion, finely chopped6 green onions, chopped1 jalapeno pepper, seeded and chopped2 garlic cloves, minced2 teaspoons ground cumin1/4 teaspoon cayenne pepper1/4 teaspoon pepper1/2 cup shredded reduced-fat Mexican cheese blend
Preparation
In a large saucepan, bring the brown rice, wild rice and broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender.
In a large bowl, combine the tomatoes, beans, corn, red pepper, onion, green onions, jalapeno, garlic, cumin, cayenne and pepper. Stir in rice.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 325° for 40 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
