This southwestern-style bean and rice casserole, with a chili-cornbread crust, does double-duty as a meatless main dish or as a very hearty side dish.

Bean and Cornbread Casserole

1 tablespoon vegetable oil
1 medium onion, chopped
1/2 cup chopped green pepper
2 cloves garlic, minced
3 cups cooked rice
2 (14 1/2-ounce) cans stewed tomatoes
1 (19-ounce) can kidney beans
1/2 cup fresh cilantro, chopped
1 tablespoon chili powder - divided use
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable cooking spray
1 (7-ounce) package cornbread mix
1 (8 1/2-ounce) can cream-style corn
Green pepper strips for garnish

1. Heat oil in large skillet over medium-high heat until hot. Add onion, green pepper and garlic; cook, stirring constantly, until tender. Stir in rice, tomatoes, beans, cilantro, 2 teaspoons chili powder, salt and pepper. Cook 5 minutes or until heated through; pour into 13x9x2-inch baking pan coated with cooking spray; set aside.
2. Mix cornbread mix according to package directions, add corn to mixture. Pour over top of casserole. Sprinkle with remaining 1 teaspoon chili powder.
3. Bake at 400°F (205°C) 30 to 35 minutes or until cornbread is golden brown.
4. Cut into 8 squares. Garnish with green pepper strips, if desired.

Makes 8 servings.

Recipe provided courtesy of USA Rice Federation.