Dark's Kitchen
Serves 8, 1/8 casserole per serving

3/4 C brown rice, uncooked
1 1/2 C water
15 oz. kidney beans, rinsed
14 oz. diced tomatoes
3 oz. diced green chilies
8 oz. corn, drained
1 C salsa
1 C reduced-fat sour cream
2 C Mexican blend cheese, divided
1/4 tsp pepper
1/2 C onion, chopped
1/2 C cilantro, chopped


In a large saucepan, bring rice and water to a boil. Reduce heat, cover, and simmer for 35-40 minutes or until tender.

Preheat oven to 350 F degrees.

In a large bowl, combine beans, corn, tomatoes, chilies, salsa, sour cream, 1 C cheese, pepper, and rice.

Transfer to a shallow baking dish coated with non-stick cooking spray.

Sprinkle with onions and cilantro.

Bake, uncovered for 20-25 minutes.

Remove from oven, sprinkle with remaining C of cheese, and bake an additional 10 minutes.
Southwest Vegetarian Bake
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