Santa Fe Beans and Rice

• 2 cups cooked white rice
• 1 (15 ounce) can black beans , rinsed and drained
• 1 cup frozen corn
• 1 (10 ounce) can of diced Mexican-style tomatoes (like Rotel)
• 1 cup salsa
• 1 cup low-fat sour cream
• 2 cups shredded reduced-fat Mexican cheese blend , divided
• 1 small red onion , chopped
• 1 (2 1/4 ounce) can sliced ripe olives , drained

Directions:

1.  
   Preheat oven to 350.
2.  
   In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper.
3.  
   Transfer to a greased 2 quart baking dish and top with onions and olives.
4.  
   Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.