Bean and Cornbread Casserole

This recipe was submitted by Jessica, I made this and it is wonderful. Great vegetarian meal or a side dish for those who want more.

1T vegetable oil
1 medium onion, chopped
1/2 c green pepper, chopped
2 cloves of garlic, minced
2 cups cooked rice
2 (14 1/2 oz) cans of stewed tomatoes
1 (19 oz) can of kidney beans
1/2 c fresh cilantro, chopped
1 T chili powder, divided
1 tsp salt
1/2 tsp black pepper
Cooking spray
1 (7oz) box of cornbread mix
1 (8oz) can cream style corn
green pepper strips for garnish

Heat oil in a large skillet over medium-high heat. Add onion, green pepper and garlic. Cook until tender. Stir in rice, tomatoes, beans, cilantro 2 tsp chili powder, salt and pepper. Cook 5 min or until heated through. Pour into a 13x9x2 inch baking pan coated with cooking spray.
Mix cornbread according to directions on the box, add corn to the mix. Pour over the top of the casserole and sprinkle with 1 tsp chili powder.
Bake at 400 degrees F for 30-35 min, cornbread will be a golden brown.
Cut into 8 squares, garnish with green pepper strips. Serves 8.

Thanks Jessica! She got this recipe from cooks.com