Baked Rice and Beans with Spicy Cheese
Source of Recipe
modified from a weight watchers cookbook
List of Ingredients
2 tablespoons olive oil
1 cup coarsely chopped onion
4 cloves garlic, minced
1 green bell pepper, diced
1 whole pickled jalapeno pepper, minced (more or less to your taste)
1 cup drained canned crushed tomatoes
1 tablespoon fresh lime juice
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
16 ounces rinsed and drained canned red kidney beans
2 cups cooked rice
1/2 cup chopped scallions
4 ounces Monterey Jack Cheese, shredded (use Jalapeno Jack cheese if you want an extra "kick")
Recipe
Preheat oven to 350. Saute the onion and garlic in the oil in a large skillet. Add both the peppers and saute till the bell pepper is softened, about 3 minutes. Stir in the tomatoes, lime juice, chili powder, oregano and salt and bring to a simmer.
Put the beans, rice and half the scallions in a 2 quart casserole. Pour in the tomato mixture and stir to combine.
Sprinkle the casserole with the chees and back for 10 to 15 minutes, or until the rice and beams are heated through and the cheese is bubbly. Sprinkle with the remaining scallions and serve.
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