Ingredients

• 3/4 cup uncooked brown rice
• 1-1/2 cups water
• 1 15oz can black beans, rinsed and drained
• 1 11oz can Mexicorn, drained
• 1 10oz can diced tomatoes and green chiles
• 1 cup shredded reduced-fat cheddar cheese
• 1 cup El Patio Original or Hot salsa
• 1 cup reduced-fat sour cream
• 1/4 teaspoon pepper
• 1/2 cup chopped red onion
• 1 2-1/4oz can sliced ripe olives, drained
• 1 cup shredded reduced-fat Mexican cheese blend

Directions

1. In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes.
2. 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.
3. Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes.
4. Let stand 10 minutes before serving.

Original recipe