Southwest Vegetarian Bake

This is a good hearty winter meal. It can easily be made healthier by using low fat sour cream and cheese.

• Ready In: 1 hr 40 mins
• Serves: 6
• Yields: 8 cups

Ingredients

• 3⁄4 cup brown rice, uncooked
• 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 with green chilies
• 1  cup salsa
• 1  cup sour cream
• 1  cup cheddar cheese, shredded
• 1⁄4 teaspoon pepper
• 1⁄2 cup red onion, chopped
• 1 (2 1/4ounce) can black olives, sliced, drained
• 1  cup  Mexican blend cheese, shredded

Directions

1. In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender.
2. 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.
3. Bake, uncovered, at 350°F for 30 minutes. Sprinkle Mexican cheese over top. Bake 5-10 minutes longer, until cheese is melted.
4. Let stand 10 minutes.