Southwest Vegetarian Bake

From 5dollardinner.com

3/4 cup uncooked brown rice ($.33)
1 1/2 cup water
1 can (15 oz) black beans, drained & rinsed ($.68)
1 can (11 oz) Mexicorn, drainer ($.59)
1 can (10 oz) diced tomatoes and green chilies ($.55)
1 cup salsa ($.48)
1 cup sour cream ($.40)
1 cup cheddar cheese, shredded ($.52)
1/4 teaspoon pepper
1/2 cup chopped red onion (didn’t use)
1 can (2 1/4 oz) sliced ripe olives, drained (didn’t use)
1 cup Mexican cheese blend, shredded ($.52)

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

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

Bake, uncovered at 350 degrees for 30 minutes. Sprinkle with Mexican cheese, bake 5-10 minutes or until cheese is melted. Let stand 5-10 minutes before serving.

Can eat as a casserole-ish dish or with tortilla chips as a dip.