Bean and Rice Bake

Beans + Rice = complete meal. Serve it with a salad or vegetable of your choice. Pepper Jack or Mozzarella cheese can be used in place of Monterey Jack.

Written by: POH Nutrition Services team

Bean and Rice Bake Recipe Card

Ingredients

1 cup brown rice
2 tablespoons neutral oil, divided
1 small onion, diced
1 bell pepper, any color, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ tsp ground cayenne (optional, if you like spice)
2 cup cooked pinto beans, rinsed and drained
1 (28 oz) can diced tomatoes, no salt added
½ cup Monterey Jack Cheese, grated

Recipe Steps

Cook rice according to package directions. While the rice is cooking, prepare the bean mixture.
Wash your produce. In a medium pot over medium-high heat, heat 1 tablespoon of oil. Add onion and bell pepper. Cook, stirring frequently, until soft 3-5 minutes. Add garlic and spices. Stir and cook 30 seconds. Add drained beans and canned tomatoes with their juices. Simmer for 10 minutes.
Preheat oven to 350° F. Line oven proof baking dish with aluminum foil for easy clean up. Lightly coat with the remaining 1 tablespoon of oil. Add the cooked rice to the baking dish. Next, layer the bean mixture. Sprinkle cheese on top. Bake for 20-25 minutes, or until cheese is melted. Serve warm with love.

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