Cook the brown rice in the rice cooker per our usual. One rice cooker cup of raw rice, and then fill to the 1 line.

When the rice cooker is nearly done, preheat the oven to 350 degrees.

Chop the red onion and slice the olives. Shred the cheese if needed. Dice the green bell pepper finely.

Rinse and drain the beans, then drain the corn, diced tomatoes, and green chiles together into the same colander.

Spray the bottom of an appropriately sized baking dish. Put into it the corn, diced tomatoes, green chiles, green pepper, salsa, sour cream, pepper, and an appropriate amount of salt. Stir in one-half of the cheese. Stir well. Sprinkle on the onion and olives.

Bake for 30 minutes uncovered. Sprinkle with the rest of the cheese and continue to bake for 5-10 minutes, until the cheese is melted. Let stand 5 minutes before serving.