3/4 cup brown rice, uncooked
1 1/2 cups water
1 (15 ounce) cans black beans, rinsed and drained
1 (11 ounce) cans mexicorn, drained
1 (10 ounce) cans diced tomatoes with green chilies
1 cup salsa
1 cup sour cream
1 cup cheddar cheese, shredded
1/4 teaspoon pepper
1/2 cup red onion, chopped
1 (2 1/4 ounce) cans black olives, sliced, drained
1 cup Mexican blend cheese, shredded

3/4 cup brown rice, uncooked 1 1/2 cups water 1 (15 ounce) cans black beans, rinsed and drained 1 (11 ounce) cans mexicorn, drained 1 (10 ounce) cans diced tomatoes with green chilies 1 cup salsa 1 cup sour cream 1 cup cheddar cheese, shredded 1/4 teaspoon pepper 1/2 cup red onion, chopped 1 (2 1/4 ounce) cans black olives, sliced, drained 1 cup Mexican blend cheese, shredded

Directions
In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender.
In a bowl, combine beans, corn, tomatoes, salsa, sour cream, cheddar, pepper and rice. Transfer to a 2 1/2 quart baking dish coated with nonstick spray. Sprinkle onions and olives over top.
Bake, uncovered, at 350°F for 30 minutes. Sprinkle Mexican cheese over top. Bake 5-10 minutes longer, until cheese is melted.
Let stand 10 minutes.