Beans & Rice - cooking recipe

Ingredients

2 cups cooked black beans (use rinsed canned beans)
1 cup frozen whole kernel corn
1 cup long grain rice
16 ounces thick salsa, mild or hot
1 1/2 cups V8 vegetable juice or 1 1/2 cups tomato juice
1/2 teaspoon oregano
1/2 teaspoon cumin

Preparation

Combine all ingedients.
Bake 1 1/4 hours at 375 or until rice is tender.
Freeze leftovers.
I serve this with a poached egg on top, additional salsa, sour cream and tortilla.