SAUSAGE 'N SPANISH RICE SUPPER

1 Reynolds Hot Bags Foil Bag,
1 pound turkey smoked sausage,cut in 3/4-inch slices
1-1/2 cups instant rice, uncooked
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1 can (11.5 oz.) Mexicorn, drained OR 1-1/2 cups frozen whole kernel corn, thawed
1 can (15 oz.) garbanzo beans, drained
3/4 cup water
1 tablespoon chili powder
1 tablespoon flour
1/2 teaspoon salt
1 cup shredded Mexican cheese blend (optional)

PREHEAT grill to medium-high or oven to 450°F.
OPEN foil bag. Spray inside of foil bag with nonstick cooking spray. Combine all ingredients except cheese. Spoon mixture in foil bag in an even layer.
TO SEAL, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.
TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in oven.
GRILL 15 to 20 minutes in covered grill OR BAKE 25 to 30 minutes in supporting pan in oven.
USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. If desired, sprinkle with cheese before serving. Makes 5 to 6 servings.