Pinto Beans And Rice

• 4 slices bacon, cooked and crumbled
• 1/2 cup onion, chopped
• 1 tablespoon cilantro or 1 tablespoon Italian parsley, chopped
• 2 (15 ounce) cans pinto beans, drained
• 1 (15 ounce) can stewed tomatoes, chopped
• 1 (6 ounce) can tomato paste
• 1 teaspoon Tabasco sauce (or to taste)
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder (can use 1 clove garlic, crushed)
• 1 cup monterey jack cheese or 1 cup cheddar cheese
• 4 cups hot cooked rice

1. In a medium skillet cook bacon over medium heat until crisp. Remove and drain on paper towels. Remove all but 2 Tblsps. bacon drippings.
2. Add onion and cilantro to remaining drippings in skillet, cook until onion is tender.
3. Transfer onion and cilantro to 3 quart casserole, add crumbled bacon and remaining ingredients, except cheese. Mix well.
4. Sprinkle shredded cheese on top and bake in 375* oven for 30-35 minutes or until hot.
5. Serve over hot cooked rice.

bacon, onion, cilantro, pinto beans, tomatoes, tomato paste, tabasco sauce, salt, garlic, cheese, rice

Taken from www.food.com/recipe/pinto-beans-and-rice-482119 (may not work)