Southwest Vegetable Bake

Hubby requested this recently so we had a meal, leftovers and a couple of lunches.  If you don't have black rice, use brown.  I like to use Lundberg Black Japonica - it is a blend of Black and Mahogany Rice.  It has a nice nutty flavor.  At Giant in PA, it is carried in the organic section.  This recipe makes 8 servings.

  1 Cup Black Rice, Uncooked                                                  14 1/2 Ounce Diced Tomatoes

  1 1/2 Cups Water                                                                     1 Cup salsa

  15 Ounce Black Beans                                                            8 Ounce Reduced Fat Sour Cream

  8 Ounce Corn                                                                          1/4 Tsp pepper

  4 Ounce Green Chilies                                                             8 Ounce Sharp Cheddar Cheese

In a large saucepan, water to a boil.  Add rice and cook to package directions.

Heat oven to 350 degrees.  In a large bowl, combine all ingredients and bake for 30 - 40 minutes.  Let stand for 10 minutes before serving.

Per Serving: 384 Cal (38% from Fat, 17% from Protein, 45% from Carb); 17 g Protein; 17 g Tot Fat; 10 g Sat Fat; 5 g Mono Fat;  44 g Carb; 8 g Fiber; 5 g Sugar; 280 mg Calcium; 3 mg Iron; 661 mg Sodium