Mexican Beans and Rice
.
2 C Cooked black beans
1 10oz pkg frozen whole kernel corn
1 C raw white rice (can use brown, but should parboil a little)
1 jar (16oz) thick and chunky mild salsa
1.5 C V8 (or you can blend together 3/4 C canned diced tomatos with green chiles and 3/4 C water)
1/4 tsp oregano
1/4 tsp cumin
Heat oven to 375' Combine all ingredients, stir to mix and bake for 1.25 hours, or until rice is tender, and casserole has started to thicken. Serve with tortillas, fat free sour cream and/or FF cheddar cheese. Enough for four servings.