Tex Mex Rice and Beans

1 cup yellow corn kernels

1 Tbsp chopped green chiles

1 can pinto beans, drained and rinsed

1 cup cooked brown rice

3/4 cup shredded Mexican style cheese

3/4 cup fat free sour cream

1/4 tsp chili powder

1/4 tsp salt

1/8 tsp pepper

2 Tbsp scallions, chopped

Preheat oven to 350.  Coat 2 quart baking dish with cooking spray.  In a large bowl, combine corn, chiles, beans, rice, cheese, sour cream, chili powder, salt and pepper; stir in scallions.  Spoon mix into prepared dish and bake for 30 minutes.  Remove from oven and sprinkle with 2 Tbsp additional shredded cheese.  Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 more minutes.  Let stand for 5 minutes before serving.

Serves 6