This is an inexpensive recipe that I make frequently, modify constantly and absolutely adore. A perfect after work recipe, it’s healthy and quick to make from whole foods, and can be easily modified to your taste and availability of ingredients. Leftovers are yummy–it’s a filling meal that travels well to the office for a tasty leftover lunch. My husband loves it and so do I.
Preheat oven to 350 degrees
Saute onion with garlic in oil until soft. Add cumin, oregano, cilantro, salt, pepper and hot sauce. Stir to combine. Add tomatoes, poblano, water and beans and saute for 15 minutes to allow peppers to soften and flavors to combine. Add rice and stir to combine. Spray 2 quart casserole with nonstick spray, then add beans and rice. Sprinkle cheese on top. Bake uncovered for 30 minutes.
I usually serve this with some guacamole and/or salsa. Sometimes I add sliced tomatoes and shredded lettuce. Today we put some salsa on it and served it with a side of baby kale from the garden and some cottage cheese with just a hint of balsamic vinaigrette.
It’s a complete meal that is as good as any meal with meat that I’ve ever had.