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.