• prep: 40 min
• cook: 35 min
• total: 1 hr 15 min

servings:

This veggie-packed casserole hits the spot on chilly nights. But it's equally good any time I have a taste for Mexican food with all the fixings, too. —Patricia Gale, Monticello, Illinois

• 3/4 cup uncooked brown rice
• 1-1/2 cups water
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (11 ounces) Mexicorn, drained
• 1 can (10 ounces) diced tomatoes and green chilies
• 1 cup shredded reduced-fat cheddar cheese
• 1 cup salsa
• 1 cup (8 ounces) reduced-fat sour cream
• 1/4 teaspoon pepper
• 1/2 cup chopped red onion
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 cup shredded reduced-fat Mexican cheese blend

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