Bean and Cornbread Casserole

Description
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
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.

Mix cornbread mix according to package directions, add corn to mixture. Pour over top of casserole. Sprinkle with remaining 1 teaspoon chili powder. Bake at 400 degrees 30 to 35 minutes or until cornbread is golden brown. Cut into 8 squares. Garnish with green pepper strips, if desired.