Baked Rice And Beans With Monterey Jack - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350\u00b0.
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.