KCTS Kitchen Recipe: Mexican Brown Rice

Mexican Brown Rice

KCTS 9 Cooks Northwest Favorites, 2009

Serves 10 to 12

Ingredients

1 can whole kernel corn, drained
1 can black beans, drained
8 ounces salsa, mild to hot, depending on your taste
2 cups (generous) cooked brown rice
1 can diced tomatoes with green chilies, drained
8 ounces sour cream
1 cup sharp cheddar cheese, shredded
1/2 cup yellow onion, chopped
1/2 cup red pepper, chopped
salt and pepper to taste
snipped chives and cilantro leaves for garnish

Topping

1/4 cup chopped green onions
1/2 cup sliced black olives
3/4 cup sharp cheddar cheese, shredded

Preparation

Spray a large casserole or 9 x 13-inch pan with nonstick spray. Mix all casserole ingredients together in a large bowl until well blended. Transfer to casserole dish, sprinkle with topping ingredients and bake for 50 minutes at 350 degrees. Bake uncovered for 10 minutes.

Serve garnished with snipped chives or chopped green onions, and a sprinkling of cilantro leaves.