Southwestern Vegetarian Bake 3/4 c. uncooked brown rice (Can make ahead or use leftover) 1-1/2 c. water 1 can rinsed and drained black beans 1 can Corn or Mexicorn, drained 1 can Rotel or other brand of tomatoes & green chilies 1 cup salsa (Medium is nice and hot, but not too hot) 1 c. lite sour cream 1 cup shredded cheddar cheese 1/4 t. pepper 1 small can chopped black olives 1/2 c. chopped red onion Optional: 1 cup shredded Mexican Cheese blend
Bring rice and water to a boil, reduce heat, cover and simmer for 35-40 minutes or until done. You can do this in advance. In a large bowl, combine the beans, corn, tomatoes, salsa, sour cream, cheddar, pepper and the cooked rice. Transfer to a 2-1/2 quart baking dish that you have sprayed with PAM. Sprinkle with the onion and olives. Bake uncovered at 350 for 30-40 minutes. Sprinkle with the Mexican cheese, bake another 5-10 minutes until cheese is nice and melted. Let stand 5-10 minutes, then serve.
