Southwest Vegetarian Bake (Vegetarian)

3/4 cup uncooked white 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 chiles

1 cup shredded cheddar cheese

1 cup salsa

1 cup 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 Mexican cheese blend

In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes. Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.