Ranchero Rice Casserole

2 (7 5/8 ounce) packages Spanish rice
3 cups shredded cooked chicken (optional)
1/2 cup sour cream
2 cloves garlic minced
1 (7 ounce) can chopped green chilies
2 (4 1/2 ounce) cans black beans, drained and rinsed, separated
2 cups frozen corn, thawed and separated
1 cup Italian plum tomato, chopped
4 ounces shredded Mexican cheese
1/4 cup fresh cilantro, coarsely chopped

Heat oven to 375. Spray 3 quart baking dish with nonstick cooking spray. Prepare Spanish rice as directed on package.

In large bowl, combine cooked rice, chicken, sour cream, chilies, and half of beans and half of corn; mix well.

Spread mixture evenly in sprayed dish and top with remaining beans, remaining corn, tomatoes an cheese.

Bake at 375 for 20-25 minutes or until thoroughly heated. Sprinkle with cilantro before serving.

Serves 8

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