Photo by Iuliia Nedrygailova
Serves 8–12
Cooking spray
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves
2 cups cooked rice
1 15-ounce can black beans, rinsed and drained*
1 15-ounce can pinto beans, rinsed and drained*
1 15-ounce can kidney beans, rinsed and drained*
1 10-ounce can diced tomatoes with green chilies
2 tablespoons tomato paste
1 cup unsalted vegetable stock
Kosher salt
Fresh ground black pepper
1 teaspoon oregano
1 teaspoon cumin
2 teaspoons ancho chili powder
1½ cups shredded sharp cheddar cheese
1 green onion, sliced diagonally, garnish
Preheat oven to 375 F. Spray a medium baking dish with cooking spray.
In a medium skillet or saute pan over medium-high heat, heat oil. Saute chopped onions and peppers until onions are translucent, about 3–4 minutes. Add garlic, and cook one additional minute. Remove from heat.
In a large mixing bowl, combine sauteed vegetables, rice, beans, tomatoes, tomato paste, stock, salt, pepper, oregano, cumin, and ancho chili powder. Mix gently, and fold in one cup of cheese. Spread mixture into prepared baking dish; top with remaining cheese. Bake 35–40 minutes, until cheese is melted and all liquid has been absorbed. Remove from oven, and sprinkle with green onions.
*For variety, substitute other beans, including cannellini, red or navy beans.
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Recipe tip
What’s the difference between dried chilies and chili powder?
Ancho chilies, chipotle chilies and chili powder—they’re three different creatures. Ancho chilies are dried and smoked poblanos, milder and sweeter than chipotle, which are dried and smoked jalapenos. Chili powder consists of smoked chilies plus other spices, including cumin. What you choose to use depends on your taste. If you’re preparing a dish for children or for people with sensitive stomachs or palates, ancho chili powder may be preferable.