I found this recipe at $5 Dinners. It's seriously addicting...the site and the recipe! Who doesn't like good, cheap, meals?

The first time I made it I didn't know that my husband had made dinner plans with friends and it was already in the oven. I pulled it out and HAD TO taste it! I seriously couldn't stop. He tasted it and couldn't stop! We tried throwing our spoon in the sink to get rid of it, only to grab another one out of the drawer. It would even be good as a dip with tortilla chips! It may not really look so great as your mixing it up but I promise you once you taste it all of that will go out the window! I even grab a taste of it before its baked!

Southwest Vegetarian Bake

4 cup uncooked brown rice {I use whatever rice I have on hand, and cook it in the rice cooker}
  • 1 1/2 cup water
  • 1 can (15 oz) black beans, drained & rinsed
  • 1 can (11 oz) Mexicorn, drainer
  • 1 can (10 oz) diced tomatoes and green chilies
  • 1 cup salsa
  • 1 cup sour cream
  • 1 cup cheddar cheese, shredded
  • 1/4 teaspoon pepper
  • 1/2 cup chopped red onion {didn’t use}
  • 1 can (2 1/4 oz) sliced ripe olives, drained {didn’t use}
  • 1 cup Mexican cheese blend, shredded

    • 1. In a saucepan, bring rice and water to a boil, reduce heat, cover and simmer for 35-40 minutes or until tender.

    2. In a large bowl, combine all ingredients, except onions, olives and Mexican cheese. Transfer to baking dish, sprinkle with onions and olives.

    3. Bake, uncovered at 350 degrees for 30 minutes.

    4. Sprinkle with Mexican cheese, bake 5-10 minutes or until cheese is melted. Let stand 5-10 minutes before serving.