Ingredients

• 3/4 cup brown rice, uncooked
• 1 1/2 cups water
• 15 ounces kidney beans, rinsed
• 14 ounces diced tomatoes
• 3 ounces diced green chilies
• 8 ounces corn, drained
• 1 cup salsa
• 1 cup reduced-fat sour cream
• 2 cups Mexican blend cheese
• 1/4 teaspoon pepper
• 1/2 cup onion, chopped
• 1/2 cup cilantro, chopped

Instructions

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 bean, corn, tomatoes, chilies, salsa, sour cream, 1 cup of the cheese, pepper and rice.

3. Transfer to a shallow baking dish coated with non-stick spray. Sprinkle with onions and cilantro.

4. Bake, uncovered at 350 degrees.

5. Remove from oven, sprinkle with remaining cup of cheese and continue baking for another 10 minutes.

6. Let stand 10 minutes before serving.

7. Note: I didn't have the patience to wait for the rice to cook so I increased the water by 1/2 cup and the rice cooked in the oven.