GREEN CHILE CASSEROLE

2 cups quick-cooking brown rice (like Uncle Ben's)
1 (15 oz.) can black beans, drained and rinsed
2 cans (14.5 oz. each) diced tomatoes and chiles (like Rotel)*
2 zucchini, sliced thin or diced
1 can reduced-fat condensed cream of chicken soup
1 teaspoon cumin
1 teaspoon garlic powder
4 oz. reduced-fat cheddar cheese, shredded (for topping)

In a 13x9x2 baking dish, combine rice, drained beans, undrained tomatoes and chiles, zucchini, undiluted soup, cumin, garlic powder, and salt and pepper to taste.

Bake uncovered at 375 degrees F for 30 minutes (that's why it's important to use that 10-minute brown rice) then top with cheese and bake another 5 minutes.

*I used one can regular tomatoes and chiles and one can of Rotel Extra Hot. They are NOT KIDDING about the EXTRA HOT part.

Makes 4 main-dish servings
Adapted from source: Hunt-Wesson by Crystal Davis