I needed a quick and easy dish to feed a crowd – and this one fit the bill! It was a big hit with everybody. The original recipe called for quinoa instead of rice, which would be yummy too. But if you use quinoa, toast it dry with the spices before you boil it.
1 onion, chopped small
3 large heads garlic, minced
2 jalapeños, minced
3-4 c cooked black beans
1-1/2 c chicken broth
1 t salt
1 t cayenne (less if your jalapeño is spicy)
1/2 t chili (the mild ancho chili powder I have adds nice flavor without heat)
1 t cumin
2 – 3 c cooked rice (1 c raw)
3 medium bell peppers (red, yellow and red are prettier than green)
1-1/2 c shredded mozzarella or mexican cheese
Saute the onion, garlic and jalapeño in some olive oil. When the onions are a little bit cooked, add the black beans, chicken broth and the spices. Simmer, covered, stirring occasionally, until the liquid is absorbed. Smash the beans a bit with a fork.
Chop the bell peppers and saute dry in a pan to “roast” them. Sprinkle with some salt.
Spread the black bean mixture in an 11×13″ glass baking dish (or divide among 4 mini loaf pans). Add the rice, then the peppers, then the cheese. Bake covered for 20 minutes at 350 degrees. Uncover and bake another 10 minutes.