Recipe
Bean and Rice Botana
Ingredients
- 2 cups brown rice
- 2 onions
- 1 green bell pepper
- 1 garlic clove
- 4 oz shredded monterey jack cheese or other
- 2-3 cans pinto beans
- 2 Tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp ground cayenne pepper
- 1 can diced or crushed tomatoes
Directions
- Preheat the oven to 350°F.
- Cook rice following package directions. Set aside. While rice cooks, prepare the rest of the dish.
- Peel, rinse, and dice onions. Rinse and dice bell pepper. Peel and finely chop garlic.
- In a colander, rinse and drain canned beans.
- In a medium pot over medium-high heat, heat oil. Add onions, garlic, and bell pepper. Cook, stirring frequently, until veggies are soft and just starting to brown.
- Add spices. Stir to toast, about 30 seconds.
- Add drained beans and canned tomatoes with their juices. Simmer mixture on low until thickened, about 15 minutes.
- Coat a baking dish with non-stick cooking spray.
- Spread cooked rice on the bottom of the baking dish. Cover rice with bean mixture and sprinkle cheese on top.
- Bake for 20–25 minutes, or until cheese is melted and botana is heated through.
