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