Black Beans and Rice

Serves 8

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Ingredients

1 tsp vegetable oil
1/4 cup onion, chopped
1/4 cup green bell pepper, chopped
1 each minced garlic
2 cans (15 oz.) black beans, drained
2 cups Adolphus® White Rice, cooked
1 can (4 oz.) chopped green chilies
1/2 tsp dried oregano leaves
1/2 tsp ground cumin powder
salt and ground black pepper, to taste
1 cup Monterey Jack cheese, shredded
jalapeño pepper slices (optional)

Cooking Directions

Heat oven to 350°F. Heat oil in a small skillet over medium heat. Add green pepper, onion, and garlic; cook until crisp-tender. In a large bowl, combine all ingredients except cheese; blend well. Spoon into ungreased 2-quart casserole; cover. Bake for 20 to 25 minutes or until thoroughly heated. Uncover; sprinkle with cheese. Bake uncovered an additional 5 minutes or until cheese is melted. Garnish with jalapeño pepper rings, if desired.

MICROWAVE DIRECTIONS: In a 2-quart microwave-safe casserole, combine oil, green pepper, onion and garlic. Cover with microwave-safe plastic wrap. Microwave on HIGH for 2 to 3 minutes or until vegetables are crisp-tender. Stir in remaining ingredients except cheese. Cover with plastic wrap. Microwave on HIGH 8 to 10 minutes or until thoroughly heated. Uncover and sprinkle with cheese. Microwave on HIGH for 1 to 2 minutes or until cheese is melted.