Brown Rice And Beans With Cheese And Chilies - cooking recipe

Ingredients

1 tablespoon oil
1 onion, finely chopped
2 celery ribs, diced
3/4 cup long grain brown rice, rinsed well
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10 ounce) can condensed cream of celery soup
1 1/2 cups vegetable broth
1 (14 -19 ounce) can black beans, drained and rinsed
1 jalapeno pepper, finely chopped (optional)
1 (4 1/2 ounce) can mild diced green chilies
1 1/2 cups cheddar cheese, shredded

Preparation

In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add rice, salt, and pepper and cook, stirring, for 1 minute. Add soup and broth and stir until smooth. Stir in beans and transfer to slow cooker.
Place 2 clean tea towels, each folded in half (so you have 4 layers), over top of stoneware, to absorb the accumulated moisture (I only had 2 towels with 2 layers, worked fine). Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling.
Remove tea towels. Add jalapeno pepper, if using, green chilies, and cheese. Cover and cook on high for 20-30 minutes, until cheese is melted and mixture is hot and bubbling.