Instructions: *Note: Brown rice takes 45 minutes to cook, so prepare ahead of time. Can be stored up to 1 week in the refrigerator or up to 6 months in the freezer. Preheat the oven to 350 F. In a large nonstick skillet, over Medium-High heat, warm the oil until hot, but not smoking. Add the onion and garlic and saute until softened, 3-5 minutes.

Add the bell pepper and jalapeno pepper and saute until the pepper is softened, about 3 minutes. Stir in the tomatoes, lime juice, chili powder, oregano and salt and bring to a simmer.

In a large 2 quart casserole, stir together the beans, rice and half of the green onions. Pour in the tomatoes mixture and stir to combine. (If mixture seems too dry, add a little of reserved tomato liquid or prepared salsa.) Sprinkle the casserole with the cheese and bake for 10-15 minutes, or until the rice and beans are heated through and the cheese is bubbly.

Sprinkle with the remaining green onions and serve.

Serving Ideas : tossed salad/or bed or shredded lettuce/fruit/hot bread.

NOTES : My daughter, Julie made this using 2 cans of beans, about 3 cups of
rice and she used salsa and the tomatoes to serve 6 with leftovers for 2.
She served this with Jamaica Jerk Chicken

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