Black Beans and Rice Casserole

As I mentioned in a previous post, when I make rice I always make extra and freeze it. Since rice isn't generally a nutritious item, I usually try to make sure it is either brown rice or basmati rice.

This is a quick and easy casserole dish that would be great to bring to a pot luck dinner.

3 cups cooked rice
1 medium onion, finely diced
1 T extra virgin olive oil (EVOO)
4 garlic cloves, either smashed or put through garlic press (I put garlic in almost everything!)
1 C water
1 T chili powder
1 T ground cumin
3 pickled banana peppers or pickled jalapeño peppers, finely minced (add some fresh if you like it hotter)
3 large tomatoes, chopped (or 1 can crushed tomatoes)
3 C black beans (2 cans or soft-cooked)
2 C shredded cheese (your choice)

Preheat the oven to 350°. Spray a 2 quart casserole dish with non-stick spray.

In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook until the onions are translucent and slightly caramelized. Add 1 C water and stir to remove the caramelized flavor from the bottom of the pan. Add the rest of the spice and stir until well mixed.

Add peppers and tomatoes and stir. Add the black beans and stir to incorporate all the seasonings together. Stir in the rice until everything is mixed evenly.

Pour ingredients in casserole dish. Add cheese to top and bake for 35 minutes.

Note: It is best NOT to use a non-stick pan because they inhibit the ability of the onions to properly caramelize on the bottom of the pan.

Options:

• If you are looking for a shortcut, you can substitute the peppers and tomatoes with a can of Ro-Tel tomatoes and chilies. There are several different varieties - just choose a hotness that suits your family. Add the can WITH the juice
  
• If you wish to add some beef or chopped chicken to this dish, add the cooked meat at the same time you add the peppers and tomatoes.
  
• Kernel corn would be a nice addition to this casserole - add when you stir in the rice