Ingredients
3/4 cup uncooked brown rice1-1/2 cups water1 can (15 ounces) black beans, rinsed and drained1 can (11 ounces) Mexicorn, drained1 can (10 ounces) diced tomatoes and green chiles1 cup shredded reduced-fat cheddar cheese1 cup salsa1 cup reduced-fat sour cream1/4 teaspoon pepper1/2 cup chopped red onion1 can (2-1/4 ounces) sliced ripe olives, drained1 cup shredded reduced-fat Mexican cheese blend
Preparation
In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes.
Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives.
Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes longer. Let stand 10 minutes before serving.
