Southwest Vegetarian Bake

• 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 1/4 ounce) can black olives, sliced, drained
• 1 cup Mexican blend cheese, shredded

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 350u0b0F for 30 minutes. Sprinkle Mexican cheese over top. Bake 5-10 minutes longer, until cheese is melted.
4. Let stand 10 minutes.

brown rice, water, black beans, mexicorn, tomatoes, salsa, sour cream, cheddar cheese, pepper, red onion, black olives, blend cheese

Taken from www.food.com/recipe/southwest-vegetarian-bake-205878 (may not work)