- 6
Ingredients
- 1 1/2 cups water
- 1/2 cup uncooked white rice
- 1 (15 ounce) can black beans, drained and rinsed.
- 1/4 cup water
- 1 or 2 fresh jalapeno peppers, seeded and chopped, optional
- 1 teaspoon ground cumin, or to taste
- 3 teaspoons chili powder, or to taste
- black pepper to taste
- 1/2 cup shredded sharp Cheddar cheese
- 2 fresh green onions, chopped
- 1/2 (2 oz) can sliced black olives, drained, optional
Preparation
Step 1
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
Pour beans and water into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper. Cover casserole loosely with foil.
Bake in preheated oven for 30 minutes. Remove the foil and set aside. Mix in the cooked rice, green onions, and olives, optional. Sprinkle the casserole with cheese. Replace the foil and bake for 5 to 10 minutes more, until the onions are tender.
Kim’s note: I actually don’t know how to cook rice, as I have a rice cooker. I initially tried cooking white rice as outlined above, but it stuck to my pot and burned. You may want to use instant rice or you may have better luck than I did…