Nacho Bean Casserole

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.