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Bean and Rice Botana
- 2 cups brown rice
- 3 small onions
- 1 medium green bell pepper
- 1 small clove garlic
- 4 ounces low-fat Monterey Jack cheese
- 3 (15½-ounce) cans pinto beans
- 2 Tablespoons canola oil
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground cayenne pepper
- 1 (28-ounce) can diced or crushed tomatoes, no salt added
- Non-stick cooking spray
- 1 medium avocado
- 2–3 Tablespoons fresh cilantro
- ½ cup nonfat or low-fat plain yogurt
- 9-by-13-inch baking dish
- Box grater
- Cutting board
- Measuring cups
- Measuring spoons
- Medium pot
- Sharp knife
- Preheat oven to 350°F.
- Cook rice following package directions. Set aside. While rice cooks, prepare rest of dish.
- Peel, rinse, and dice onions. Rinse and dice bell pepper. Peel and finely chop garlic.
- If using avocado, peel it, remove pit, and slice. Rinse and chop fresh cilantro.
- Grate cheese.
- In a colander, rinse and drain canned beans.
- In a medium pot over medium-high heat, heat oil. Add onions, garlic, and bell pepper. Cook, stirring frequently, until veggies are soft and just starting to brown.
- Add spices. Stir to toast, about 30 seconds.
- Add drained beans and canned tomatoes with their juices. Simmer mixture on low until thickened, about 15 minutes.
- Coat baking dish with non-stick cooking spray.
- Spread cooked rice on bottom of baking dish. Cover rice with bean mixture and sprinkle cheese on top.
- Bake for 20–25 minutes, or until cheese is melted and botana is heated through.
- If using, top with cilantro, avocado slices, and a dollop of yogurt.