Prep time 10 min.

Cook time 50 min.


1 1/2 cups uncooked instant brown rice (10 minute cook)

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained

1 can (15 oz.) black or pinto beans, rinsed and drained

1 red bell pepper, thinly sliced

2 cups (8 oz.) shredded Mexican blend cheese, divided

1 cup bottled salsa

1 1/2 cups sour cream

2 cups College Inn® Garden Vegetable Broth

3 to 4 green onions, thinly sliced


  1. Heat oven to 400°F. In a 9x13-inch baking dish, combine rice, corn, beans, bell pepper and 1 cup cheese. Stir in salsa and sour cream. Spread evenly in pan.

  2. Heat broth, just until hot (about 3 minutes in microwave). Pour evenly over rice mixture. Cover dish tightly with foil. Bake 30 minutes or until bubbly along edges. Remove from oven; stir.

  3. Sprinkle with remaining 1 cup cheese and green onions. Bake, uncovered, 20 minutes. Let stand 10 minutes before serving.

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