Bean and Cornbread Casserole

Makes 8 servings.

Ingredients

 * 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
 * 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

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. Sprinkle with remaining 1 teaspoon chili powder.
 * 7) Bake at 400 degrees 30 to 35 minutes or until Cornbread is golden brown.
 * 8) Cut into 8 squares.
 * 9) Garnish with green pepper strips, if desired.