3 red bell peppers, chopped
2 cups onion, white, chopped
3 cloves garlic, minced
2 tsp chili powder
4 dry cups brown rice, cooked
15 oz can kidney beans, drained and rinsed
8 oz shredded cheddar
1) Preheat oven to 375F.
2) In deep nonstick skillet, heat olive oil over medium-high heat and cook peppers and onions, stirring occasionally, 8 minutes or until tender.
3) Stir in garlic and chili powder. Cook, stirring frequently, 1 minute. Remove skillet from heat, then stir in rice, beans and 1 cup cheese.
4) In 2-qt casserole, evenly spoon rice mixture. Bake covered 15 minutes. Top with remaining 1 cup cheese. Bake an additional 10 minutes or until cheese is melted.
Review: This was super yummy, but I also added a bit more chili powder. This was a great "comfort food" dish.
Made again on 1/7/2011:
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