INGREDIENTS
•
3/4 cup brown rice, uncooked
•
1 1/2 cups water
•
15 ounces kidney beans, rinsed
•
14 ounces diced tomatoes
•
3 ounces diced green chilies
•
8 ounces corn, drained
•
1 cup salsa
•
1 cup reduced-fat sour cream
•
2 cups Mexican blend cheese
•
1/4 teaspoon pepper
•
1/2 cup onion, chopped
•
1/2 cup cilantro, chopped
Go To Recipe