Eggs and Pasta and Legumes, Elaine Walker, Vegetables

Chili Corn Rice Casserole

2 c. rice
1 can (15-1/2 ounces) Bush’s Bests Chili Magic
1 can (14-1/2 ounces) diced tomatoes
1 can corn
1 t. chili powder or Mexican spices
2 c. shredded cheese (four cheese Mexican seasoned)

Preheat oven to 350*F.
Cook rice. Mix together all ingredients in large bowl. Pour into 1-1/2 to 2 quart baking dish.
Bake, covered, for 30 minutes at 350*F. Top with nachos, if desired.