Black Beans and Rice

Black Beans and Rice

1 can black beans
1 (16 oz.) jar salsa
1 (15 ¼ oz) can corn
1 ½ cups tomato juice or V-8 (11.5 oz.) can juice
¼ t. cumin
½ t. salt
¼ t. oregano
1 c. uncooked rice
¼ cup water
1 c. grated cheese or bottle processed sharp cheese spread

Drain and rinse black beans. Combine all ingredients except the cheese. Pour into 8 x 8 baking dish. Top with grated cheese. Cover and bake at 375 degrees for about an hour. Make sure rice is tender before removing from oven. This can be eaten as is or served in a warm tortilla and garnished with sour cream, guacamole, and shredded lettuce.