Nacho Bean Casserole
1 (2-cup) packet boil-in-a-bag rice or 2 cups cooked white rice
1 (15-ounce) can red kidney beans
1 (15-ounce) can black beans
1 cup hickory smoke-flavored barbecue sauce
1 (15-ounce) can diced tomatoes
1/2 to 1 canned chipotle peppers in adobo sauce, minced
1 cup chopped onion
1 green bell pepper, chopped
1/4 cup cilantro, chopped
1 1/4 cups shredded reduced-fat Cheddar cheese, divided
1 cup baked tortilla chips
1. Preheat the oven to 350 degrees. Coat an 8-inch-square baking dish with cooking spray.
2. Boil the rice according to package instructions.
3. Drain and rinse the kidney and black beans; combine them in a bowl with the barbecue sauce, diced tomatoes, minced chipotle pepper, chopped onion, chopped green bell pepper, cilantro and 1 cup of the cheese. Stir in the rice and spread the mixture in the baking dish.
4. Crush the chips to 1/4-inch pieces and combine them with the remaining 1/4 cup of cheese. Sprinkle the mixture evenly over the top of the rice mixture and bake in the center of the oven for 25 minutes.
Makes 4 servings.