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.
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)
- Preheat oven to 350°F. Add oil to a pan and set it at medium heat on the stove.
- Add onions, garlic, and bell pepper. Cook, stirring frequently, until veggies are soft and just starting to brown.
- Add spices, beans, and canned tomatoes with juices. Simmer mixture on low until thickened, about 15 minutes.
- Spray a 9×9 or 9×13 inch baking dish with cooking spray and spread cooked rice on the bottom.
- Cover rice with bean and vegetable mixture and sprinkle cheese on top.
- Bake for 5-10 minutes until cheese is melted and botana is warmed all the way through.