Mexican Veggie Dip - cooking recipe

Ingredients

1 can whole corn, drained and rinsed
1 can black beans, drained and rinsed
10 oz. picante sauce
2 c. rice (uncooked Minute)
8 oz. sour cream
2 1/2 c. Mexican shredded cheese
1 can Ro-Tel

Preparation

Mix all ingredients well in 9 x 13 dish and top with shredded cheese. Bake at 350\u00b0 for 45 minutes. Serve with chips.