Microwave Corn, Rice and Bean Bake

Remarkably easy and tasty, this makes a great side dish for a Mexican or Southwestern menu. Or, quickly turn it into a main dish by sprinkling shredded cheddar cheese over top.

Tip: For a spicier dish, use green chilies; for a milder one, use bottled roasted red sweet peppers. If you add the optional cheese, you can also control fat content by selecting either reduced-fat or regular cheddar cheese.

1 tablespoon olive oil, preferably extra-virgin
1/2 cup chopped scallions (green onions), including tender tops
1 1/3 cups regular or reduced-sodium chicken broth
2 1/2 cups frozen (rinsed and well drained) corn, sweet pepper and black bean medley
1 cup drained and chopped canned stewed tomatoes
1 4-ounce can chopped mild green chilies or 1/2 cup (bottled) chopped roasted red sweet pepper
1 teaspoon mild or hot chili powder, as desired
1/4 teaspoon dried thyme leaves
Salt and black pepper to taste
1 cup "instant" (5-minute) white rice
3/4 - 1 cup shredded reduced-fat or regular mild or sharp cheddar cheese, optional

In a 2-quart round microwave-safe casserole combine the oil and scallions. Cover the casserole loosely with wax paper. Microwave on high power for 1 1/2 minutes. Add the broth, corn medley, and tomatoes. Microwave on high power, loosely covered with wax paper for about 4 minutes longer or until the liquid is very hot.

Stir in the green chilies, chili powder, thyme, salt and pepper (if using), and rice. Microwave, covered with wax paper, stirring halfway through, for 5 minutes longer. Let dish stand, covered, about 7 or 8 minutes, then fluff with a fork before serving. If adding cheese, sprinkle it over top; then microwave 2 minutes longer or until cheese just melts.

Makes 6 side dish servings; 4 main dish servings.