Southwest Bake

3/4 C brown or long grain white rice, uncooked
1 1/2 C water
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
1 can diced green chilies
1 (11 oz) can mexicorn or corn, drained
1 C salsa
1 C sour cream
1 C shredded cheddar cheese
1/4 tsp pepper
1/2 tsp cumin
1/2 tsp garlic salt
1/2 tsp chili powder
1/2 C chopped onion
1 can black olives, sliced and drained
1 C shredded cheddar or mexican blend cheese

Cook rice with water.
Meanwhile, combine remaining ingredients (to last cheese) and add rice once it is cooked.
Bake, uncovered, at 350* for 40 minutes.  Sprinkle cheese over top and bake 10 minutes longer.
This can be served in bowls as a casserole, in tortillas, or even with a side of chips.