Beans and Rice

2 cups cooked black beans (use rinsed canned beans)
1 cup frozen whole kernel corn
1 cup long grain rice
16 ounces thick salsa, mild or hot
1 1/2 cups V8 vegetable juice or tomato juice
1/2 teaspoon oregano
1/2 teaspoon cumin

Combine all ingedients. Bake 1 1/4 hours at 375 or until rice is tender. Freeze leftovers. I serve this with a poached egg on top, additional salsa, sour cream and tortilla.
D Fowler

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