Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  uncooked instant rice
     1/2           cup  boiling water
  15 1/2        ounces  dark red kidney beans - (canned), drained and rinsed
  14 1/2        ounces  diced tomatoes - (canned), undrained
  1                cup  frozen corn
  2          teaspoons  chili powder
  2             ounces  shredded cheddar cheese

Preparation:

1. Heat oven to 350F degrees.

2. In ungreased 1 1/2 quart casserole, combine all ingredients except cheese; mix well. Cover tightly.

3. Bake at 350F degrees for 20 to 25 minutes or until rice is tender and casserole is thoroughly heated, stirring once halfway through baking.

4. Remove cover; sprinkle cheese over casserole. Bake uncovered for an additional 5 to 10 minutes or until cheese is melted.

Nutritional Information:

119 Calories (kcal); 6g Total Fat; (38% calories from fat); 6g Protein; 14g Carbohydrate; 15mg Cholesterol; 112mg Sodium