About  |  Contact Us  |  FAQ  

Close this search box.

Bean and Rice Botana

Botana means “appetizer.” But this dish is so much more! It makes a great meal when paired with a salad. And, it’s delicious wrapped up in a tortilla.
Bean and Rice Botana 1280x780 (1)

Recipe Source: SNAP4CT.org


  • 2 cups cooked brown rice
  • 3 small onions, diced
  • 1 medium green bell pepper, diced
  • 1 small clove garlic, chopped finely
  • ½ cup low fat Monterey Jack cheese, shredded
  • 2 cans (15 oz each) pinto or black beans, drained and rinsed
  • 2 Tbs canola oil
  • 1 can (15 oz) tomatoes, no salt added, diced or crushed
  • 1 Tbs chili powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper (spices are optional, but they will enhance flavor)


  1. Preheat oven to 350°F. Add oil to a pan and set it at medium heat on the stove.
  2.  Add onions, garlic, and bell pepper.  Cook, stirring frequently, until veggies are soft and just starting to brown.
  3. Add spices, beans, and canned tomatoes with juices. Simmer mixture on low until thickened, about 15 minutes.
  4. Spray a 9×9 or 9×13 inch baking dish with cooking spray and spread cooked rice on the bottom. 
  5. Cover rice with bean and vegetable mixture and sprinkle cheese on top.
  6. Bake for 5-10 minutes until cheese is melted and botana is warmed all the way through.
Serving Size: 1 Cup
Total Fat6 g
Saturated Fat1.5 g
Cholesterol0 mg
Sodium240 mg
Total Carbohydrate33 g
Dietary Fiber3 g
Total Sugars0g
Added Sugars included0 g
Protein9 g
Translate »