Description Edit

Makes 8 servings

Ingredients Edit

Directions Edit

  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.

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