Baked Rice And Beans With Monterey Jack Recipe

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Servings: 4

Ingredients

Cost per serving $0.80 view details

Directions

  1. *Note: Brown rice takes 45 min to cook, so prepare ahead of time. Can be stored up to 1 week in the refrigerator or possibly up to 6 months in the freezer. Preheat the oven to 350 F. In a large nonstick skillet, over Medium-High heat, hot the oil till warm, but not smoking. Add in the onion and garlic and saute/fry till softened, 3-5 min.
  2. Add in the bell pepper and jalapeno pepper and saute/fry till the pepper is softened, about 3 min. Stir in the tomatoes, lime juice, chili pwdr, oregano and salt and bring to a simmer.
  3. In a large 2 qt casserole, stir together the beans, rice and half of the green onions. Pour in the tomatoes mix and stir to combine. (If mix seems too dry, add in a little of reserved tomato liquid or possibly prepared salsa.) 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.
  4. Sprinkle with the remaining green onions and serve.
  5. Serving Ideas : tossed salad/or possibly bed or possibly shredded lettuce/fruit/warm bread.
  6. 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

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Nutrition Facts

Amount Per Serving %DV
Serving Size 348g
Recipe makes 4 servings
Calories 408  
Calories from Fat 136 33%
Total Fat 15.26g 19%
Saturated Fat 5.71g 23%
Trans Fat 0.0g  
Cholesterol 32mg 11%
Sodium 927mg 39%
Potassium 601mg 17%
Total Carbs 48.45g 13%
Dietary Fiber 10.4g 35%
Sugars 5.55g 4%
Protein 20.17g 32%
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