Santa Fe Beans and Rice
Ingredients
- 2 cups cooked white rice
- 1 can (15 ounce) black beans, rinsed and drained
- 1 cup corn, frozen
- 1 (10 ounce) candiced Mexican-style tomatoes, (like Rotel)
- 1 cup salsa
- 1 cup low-fat sour cream
- 2 cups reduced-fat Mexican cheese blend, shredded, divided
- 1 small red onion, chopped,
- 1 can (2 1/4 ounce) ripe olives, sliced, drained
Directions
Preheat oven to 350. In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice.Season with salt and pepper.
Transfer to a greased 2 quart baking dish and top with onions and olives.
Bake uncovered for 30 minutes.
Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.
