Mexican Rice And Beans - cooking recipe

Ingredients

1 (15 oz.) can black beans
1 (10 oz.) pkg. frozen whole kernel corn
1 c. uncooked long grain white rice
1 (16 oz.) jar thick and chunky mild salsa
1 1/2 c. vegetable juice cocktail
1/4 tsp. ground cumin
1/4 tsp. dried oregano
3/4 c. shredded reduced fat Cheddar cheese

Preparation

Heat oven to 375\u00b0.
In a 9-inch square baking dish or 10-inch pie plate, combine beans, corn, rice, salsa, vegetable juice, cumin and oregano.
Cover and bake 55 to 60 minutes, stirring once halfway through cooking time, until rice is tender.
Remove casserole from oven, remove cover and sprinkle with cheese.
Cover and let stand 2 to 3 minutes, until cheese is melted.
Yields 4 servings.