1 Tablespoon vegetable oil
1 medium onion, chopped
1/2 cup chopped green pepper
2 cloves garlic, minced
3 cups cooked rice
2 (14 1/2-ounce) cans stewed tomatoes
1 (19-ounce) can kidney beans
1/2 cup fresh cilantro, chopped
1 Tablespoon chili powder, divided
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable cooking spray
1 (7-ounce) package cornbread mix
1 (8 1/2-ounce) can cream-style corn
Green pepper strips for garnish
Heat oil in large skillet over medium-high heat until hot.
Add onion, green pepper and garlic; cook, stirring constantly, until tender.
Stir in rice, tomatoes, beans, cilantro, 2 teaspoons chili powder, salt and pepper.
Cook 5 minutes or until heated through; pour into 13x9x2-inch baking pan coated with cooking spray; set aside.
Mix cornbread mix according to package directions, add corn to mixture.
Pour over top of casserole.
Sprinkle with remaining 1 teaspoon chili powder.
Bake at 400ºF 30 to 35 minutes or until cornbread is golden brown.