Ww Baked Rice and Beans with Monterey Jack

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Yield:

Ingredients:


20 ml	Plus 1 tsp. olive oil
1 cup	Chopped onion
3	Cloves garlic, minced
1/2 cup	Green bell pepper, diced
40 ml	Pickled jalapeno peppers, minced
1 cup	Canned crushed tomatoes, drain/reserve liquid
20 ml	Fresh lime juice
2 tsp	Chili powder
1 tsp	Dried oregano
1/2 tsp	Salt
480 g	Can red kidney beans, rinsed/drained
2 cup	Cooked brown rice, * see note
1/2 cup	Chopped green onions
90 g	Monterey jack cheese, shredded

Method:

*Note: Brown rice takes 45 minutes to cook, so prepare ahead of time. Can be stored up to 1 week in the refrigerator or up to 6 months in the freezer. Preheat the oven to 350 F. In a large nonstick skillet, over Medium-High heat, warm the oil until hot, but not smoking. Add the onion and garlic and saute until softened, 3-5 minutes. Add the bell pepper and jalapeno pepper and saute until the pepper is softened, about 3 minutes.

Stir in the tomatoes, lime juice, chili powder, oregano and salt and bring to a simmer. In a large 2 quart casserole, stir together the beans, rice and half of the green onions. Pour in the tomatoes mixture and stir to combine. (If mixture seems too dry, add a little of reserved tomato liquid or prepared salsa.) Sprinkle the casserole with the cheese and bake for 10-15 minutes, or until the rice and beans are heated through and the cheese is bubbly. Sprinkle with the remaining green onions and serve. Per 1

Serving Ideas : tossed salad/or bed or shredded lettuce/fruit/hot bread.

NOTES : My daughter, Julie made this using 2 cans of beans, about 3 cups of rice and she used salsa and the tomatoes to serve 6 with leftovers for 2. She served this with Jamaica Jerk Chicken

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