M-M-M- Good Mexican Rice

• 3/4 cup uncooked brown rice
• 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 and green chilies
• 1 cup salsa
• 1 cup reduced-fat sour cream
• 1 cup shredded reduced-fat cheddar cheese
• 1/4 teaspoon pepper
• 1/2 cup chopped red onion
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1 cup shredded reduced-fat Mexican cheese blend

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 beans, Mexicorn, tomatoes, salsa, sour cream, cheddar cheese, pepper and rice. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives.
3. Bake, uncovered, at 350u0b0 for 30 minutes. Sprinkle with Mexican cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.

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

Taken from www.food.com/recipe/m-m-m-good-mexican-rice-318960 (may not work)