Tex-Mex Rice & Bean Casserole
1 cup canned yellow corn, drained
1 tbsp. green chili peppers, chopped
1 can black beans, rinsed and drained
1 (12.5 oz) can canned all white chicken breast
1 cup cooked wild rice
¾ cup Mexican-style cheese
¾ cup fat free sour cream
¼ tsp. chili powder
Salt and pepper to taste
2 tbsp. chopped scallions
½ cup pepper jack cheese
½ cup Mexican-style cheese
Preheat oven to 350F. Coat a 2 quart baking dish with non-stick spray.
In a large bowl combine corn, chilies, beans, rice, ¾ cup Mexican-style cheese, sour cream, chili powder, salt, pepper, and scallions.
Spoon into baking dish and bake for 30 minutes.
Remove from oven and sprinkle with remaining Mexican-style cheese and pepper jack cheese.
Return to oven and bake until cheese bubbles.
Let stand for 5 minutes to firm up before slicing.