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Categories:
olive oil onion garlic green bell pepper jalapeno pepper tomatoes lime juice chili powder oregano salt beans brown rice scallions cheese
Viewed: 46 - Published at: 7 years agoIngredients
- 1 Tbsp. plus 1 tsp. olive oil
- 1 c. chopped onion
- 3 cloves garlic, minced
- 1/2 c. diced green bell pepper
- 2 Tbsp. minced pickled jalapeno pepper
- 1 c. drained canned crushed tomatoes
- 1 Tbsp. fresh lime juice
- 2 tsp. chili powder
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 16 oz. rinsed and drained canned red kidney beans
- 2 c. cooked brown rice
- 1/2 c. chopped scallions
- 3 oz. Monterey Jack cheese, shredded
Method
- Preheat the oven to 350°.
- In a large, nonstick skillet over medium-high heat, warm the oil until hot but not smoking.
- Add the onion and garlic; saute until softened, 3 to 5 minutes.
- Add the bell pepper and jalapeno pepper; saute until the bell pepper is softened, about 3 minutes.
- Stir in the tomatoes, lime juice, chili powder, oregano and salt; bring to a simmer.
- In a 2-quart casserole, stir together the beans, rice and 1/2 of the scallions. Pour in the tomato mixture; stir to combine.
- Sprinkle the casserole with the cheese; bake for 10 to 15 minutes, or until the rice and beans are heated through and the cheese is bubbly. Sprinkle with the remaining scallions and serve.
- Serves 4.
