Rice and Beans Casserole with a Latin Touch

Ingredients

• 1/2 cup of chopped onions
• 2 cloves of garlic finely chopped
• 1/2 cup of chopped red bell pepper
• 1/2 cup of chopped carrots
• 1 tablespoon of olive oil
• 1 cup of uncooked rice
• 1 1/2 cups of water
• 1 cup of drained whole corn kernels
• 1 can of non-drained Bush’s Cocina Latina Frijoles a la Mexicana
• 1 tablespoon of chopped fresh cilantro
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 cup of shredded mild cheddar cheese

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