Mexican Beans and Rice

2 c Cooked black beans 
10 oz Pkg frozen whole kernel corn 
1 c Dry white rice (can use brown, but should parboil a little)
16 oz Jar thick and chunky mild salsa 
1 1/2 c V8 -OR-
3/4 c Canned diced tomatoes with green chiles; blended with:
3/4 c Water
1/4 ts Oregano
1/4 ts Cumin

Heat oven to 375 F. Combine all ingredients, stir to mix and bake for
1-1/4 hours, or until rice is tender, and casserole has started to
thicken. Serve with tortillas, fat free sour cream and/or fat free
cheddar cheese.

Makes 4 servings.