Spicy Beans and Rice

Ingredients

  • 1 c. white or brown rice (Uncle Ben's)
  • water according to package directions
  • 1/2 t. garlic powder
  • 1/2 t. chili powder
  • 1/2 t. ground cumin
  • Dash of pepper
  • 15-1/2 oz. chili beans, drained
  • 11 oz. can Mexi-corn, drained
  • 10 oz. can diced tomatoes and green chilies, drained
  • 1/2 c. salsa
  • 1 c. shredded Monterey-Jack or Mexican-blend cheese

Instructions

In medium saucepan, add appropriate amount of water according to package directions for 1 cup of dried rice (will need 2 cups cooked rice). When water is boiling, add rice, garlic powder, chili powder, cumin and pepper. Cover and simmer on low according to package directions, until water is absorbed.

In a 2 qt. casserole dish, lightly sprayed with non-stick spray, combine the rice, beans, corn, tomatoes and salsa.

Top with cheese. Cover and bake at 350 degrees for about 25-30 minutes, or just until cheese is melted and ingredients are hot.

NOTE: If you assemble and refrigerate to bake later, add more baking time.