Zesty Beans and Rice

COMMENTS:
This is a recipe that is completely different from anything I have every made, or even eaten. I got it from allrecipes.com but changed a few things for our family. But I am trying to get away from buying and eating as much meat. We all enjoyed this for dinner one night but I have enjoyed the leftovers even more! YUM!

INGREDIENTS:
1 can corn, drained
1 medium onion, chopped
2 teaspoons minced garlic
1 tablespoon olive oil
1/2 cup water
1 can diced tomatoes
1 can kidney beans, rinsed and drained
3/4 cup uncooked long grain rice
2 teaspoons cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 cups shredded mozzarella cheese, divided

NOTE: All cans were equal in size.

DIRECTIONS:
Saute onion and garlic in water and oil until tender. Add tomatoes, corn, beans, rice, and seasonings. Bring to a boil. Reduce heat; cover and simmer 20 minutes so most of the liquid is absorbed. Remove from heat and stir in 1 cup of cheese.
Transfer to a casserole dish sprayed with nonstick cooking spray. Top with remaining cheese and bake, uncovered, for 15-20 minutes at 350*.