Recipe originally posted to livejournal by nymsa. This microwaves well, so it's excellent for work lunches. Since I end up with about two cups extra stuff every time I make it, this time I'm going to see how it goes in stuffed peppers.
Mexican Rice Casserole
1 package Zatarain's Spanish rice
3 14-oz cans diced tomatoes
1 30-oz can black beans
1 6-oz can green chiles
1 medium yellow onion
1/2 package frozen yellow corn
1 12-oz container fresh (chunky) salsa
1 teaspoon cumin (or more, to taste)
1 teaspoon cayenne pepper
2 teaspoons Mrs. Dash
1 8-oz package cheddar-monterey jack cheese
2 teaspoons olive oil
In a 2-quart saucepan, mix the spanish rice mix, one can diced tomatoes, and one can water. Boil, then reduce to simmering, cover, and cook for 25 minutes. After the rice is done, drop the frozen corn on top and stir well to incorporate. Re-cover rice and corn mixture and let sit for five minutes. Dice the onion and sautee it until soft in the oil, adding the Mrs. Dash. In a large mixing bowl, stir all ingredients but cheese together, adding the cooked onions and cooked rice, and stir until well mixed.
In a 9x13-inch baking dish, put in half the rice mixture, add approximately half the cheese, then fill the dish with rice mix and sprinkle cheese over it. Cover with aluminum foil, and bake at 350 for 30 minutes, or until cheese is melted.
 Because that's what I do.
 You could use another brand; I have. Make sure it makes three or more cups of rice, though.
 A can of corn works just as well.