Bean and Cornbread Casserole

Description
Makes 8 servings

Ingredients

 * 1 tablespoon vegetable oil
 * 1 medium onion, chopped
 * ½ cup chopped green pepper
 * 2 cloves garlic, minced
 * 3 cups cooked rice
 * 2 x 14½-ounce cans stewed tomatoes
 * 1 x 19-ounce can kidney beans
 * ½ cup fresh cilantro, chopped
 * 1 tablespoon chili powder, divided
 * 1 teaspoon salt
 * ½ teaspoon ground black pepper
 * vegetable cooking spray
 * 1 x 7-ounce package cornbread mix
 * 1 x 8½-ounce can cream-style corn
 * green pepper strips for garnish

Directions

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