Mexican Rice Bake

College Inn

1 ½ cups uncooked instant brown rice (10 minute cook)

1 can (15.25 oz.) whole kernel corn, drained

1 can (15 oz.) black or pinto beans, rinsed and drained

1 red bell pepper, thinly sliced

2 cups (8 oz.) shredded Mexican blend cheese, divided

1 cup bottled salsa

1 ½ cups sour cream

2 cup vegetable broth

3 to 4 green onions, thinly sliced

Heat oven to 400F. In a 9x13-inch baking dish, combine rice, corn, beans, bell pepper and 1 cup cheese. Stir in salsa and sour cream. Spread evenly in pan.

Heat broth, just until hot (about 3 minutes in microwave). 

Be careful when you put this in the oven - it's sloshy!

Pour evenly over rice mixture. Cover dish tightly with foil. Bake 30 minutes or until bubbly along edges. Remove from oven; stir.

Sprinkle with remaining 1 cup cheese and green onions. 

"More cheese" is always a quality step in a recipe.

Bake, uncovered, 20 minutes. Let stand 10 minutes before serving.

Order up!

Served with a lime wedge to make it pretty. :) 

My Rating: 4/5 "Very comforting textures going on here in the final product. The dish actually comes out blander in the baking process than you'd expect, which is a little disappointing, but it's still pleasant and hits you in your fast-food-Tex-Mex cravings. Filling, too!"