M-m-m- Good Mexican Rice

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3/4 cup uncooked brown rice
• 1 1/2 cups water
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexicorn, drained
• 1 (10 ounce) can diced tomatoes and green chilies
• 1 cup salsa
• 1 cup reduced-fat sour cream
• 1 cup shredded reduced-fat cheddar cheese
• 1/4 teaspoon pepper
• 1/2 cup chopped red onion
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1 cup shredded reduced-fat mexican cheese blend

Recipe

• 1 in a large saucepan, bring rice and water to a boil. reduce heat; cover and simmer for 35-40 minutes or until tender.
• 2 in a large bowl, combine the beans, mexicorn, tomatoes, salsa, sour cream, cheddar cheese, pepper and rice. transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. sprinkle with onion and olives.
• 3 bake, uncovered, at 350° 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. yield: 8 servings.