Baked Rice And Beans With Monterey Jack Recipe

  1. *Note: Brown rice takes 45 min to cook, so prepare ahead of time.
  2. Can be stored up to 1 week in the refrigerator or possibly up to 6 months in the freezer.
  3. Preheat the oven to 350 F. In a large nonstick skillet, over Medium-High heat, hot the oil till warm, but not smoking.
  4. Add in the onion and garlic and saute/fry till softened, 3-5 min.
  5. Add in the bell pepper and jalapeno pepper and saute/fry till the pepper is softened, about 3 min.
  6. Stir in the tomatoes, lime juice, chili pwdr, oregano and salt and bring to a simmer.
  7. In a large 2 qt casserole, stir together the beans, rice and half of the green onions.
  8. Pour in the tomatoes mix and stir to combine.
  9. (If mix seems too dry, add in a little of reserved tomato liquid or possibly prepared salsa.)
  10. Sprinkle the casserole with the cheese and bake for 10-15 min, or possibly till the rice and beans are heated through and the cheese is bubbly.
  11. Sprinkle with the remaining green onions and serve.
  12. Serving Ideas : tossed salad/or possibly bed or possibly shredded lettuce/fruit/warm bread.
  13. NOTES : My daughter, Julie made this using 2 cans of beans, about 3 c. ofrice and she used salsa and the tomatoes to serve 6 with leftovers for 2.She served this with Jamaica Jerk Chicken

extra virgin olive oil, olive oil, onion, garlic, green bell pepper, peppers, tomatoes, lime juice, chili pwdr, oregano, salt, red kidney beans, brown rice, green onions

Taken from cookeatshare.com/recipes/baked-rice-and-beans-with-monterey-jack-75482 (may not work)

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