Here is a tasty dish that is great for using up your leftover rice.  I enjoy dipping tortilla chips in.

Ingredients:

• 2 medium onions, chopped
• 1 garlic clove, minced
• 2 Tablespoons cooking oil
• 2 cups cooked rice
• 1 quart (32 ounces) tomatoes, canned
• 2 cups kernel corn
• 1 Tablespoon chopped jalapeno pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin

Preheat your oven to 350° Fahrenheit

In your cooking oil, saute onion and garlic until onion is tender and begins to brown, about 5 minutes. Stir frequently.

While onion/garlic is cooking, combine remaining ingredients in a large bowl. Add cooked onions and garlic and mix well. Spoon ingredients into a nonstick 4-cup baking dish.

If desired, sprinkle grated cheddar cheese evenly over casserole.

Bake uncovered for 30 minutes.

Enjoy!