Pimp my Tex-Mex Left-over casserole

When I cook rice, I always cook too much. So when I found this recipe in a cookbook by Jean Carper, I was delighted. I have done it many times since, but it always turn out a bit different every time - depending what is left in the fridge and store cupboards. But here is the basic recipe:

Tex-Mex left-over casserole

• Cooked rice - how much do you have?
• Tomato Salsa from a jar or some small diced up tomato with some added spices
• Chilli powder - how hot can you take it?
• 1/2 can of black beans ( I love black beans xxx), you could also use kidney beans. Make sure to rinse them well before use.
• Tin or frozen sweetcorn a good handful
• If you like olives, add some chopped up olives black or green.

Mix it all together and into a oven-proof dish. If you really like it hot, add some pickled jalapeños.

Top-up with cheese of you choice - mine is dairy free!

Into the oven on 200 degrees for around 20 minutes until the cheese has melted.

Cook this once and I promise you, it will go on your frequent cooking list for the future.