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Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 3 days; reheat slightly before serving.
To cook rice, bring 1 C water and ½ C long-grain brown rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes. Makes 1½ C.
2 T extra-virgin olive oil
1 large onion, chopped
1½ C fresh corn kernels (see Tip) or frozen, thawed
4 large tomatoes
1½ C cooked long-grain brown rice (see Tip)
1 15-ounce can black, kidney or pinto beans, rinsed
1 T chili powder
1½ tsps dried oregano, divided
¼ tsp salt
½ C chopped fresh cilantro
⅓ C prepared salsa
2 C shredded iceberg or romaine lettuce
1 C shredded pepper Jack cheese
2½ C coarsely crumbled tortilla chips
Lime wedges for garnish
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1st Keep
 Daly22
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