Mexican Casserole

from the kitchen of Miranda

2 c. cooked rice
8 oz. picante sauce
1 can slice olives-drained
10 oz. can Rotelle tomatoes with green chilies
1 bunch cilantro-chopped
8 oz. sour cream
¼ tsp. pepper
1 can corn-drained
1 can black beans-drained and rinsed
1 can green chilies
Cheddar cheese
Monterey jack cheese
Green onions

Mix all ingredients in bowl except for Monterey jack cheese and green onions.
Put in greased 9x13 in pan. Top with cheese and green onions.
Cover with foil and cook for 30 minutes. Take foil off and bake 30 more minutes.
Bake at 350.