Mexican Baked Beans and Rice

  • 2 cups brown rice
  • 1 cup black beans; soaked
  • 1 large onion; small dice
  • 2 tbsp. vegetable oil
  • 2 cloves fresh garlic; minced
  • 1 tbsp. cumin
  • 1 tbsp. coriander
  • 1 tbsp. oregano
  • 1 tsp. basil
  • 1 tbsp. chili powder
  • 2 cups canned diced tomatoes
  • 2 cups canned tomato sauce
  • 2 tbsp. red wine vinegar
  • 1 small zucchini; small dice
  • 2 cups cheddar cheese; shredded
  • 1 cup monteray jack cheese; shredded
  • 3 large tortillas
  • 1 cup green chilies
  • ¼ bunch cilantro; washed, dried, and chopped

Preheat oven to 350 degrees, and prepare a baking dish by lightly greasing. In a medium stock pot, place beans and enough water to cover by a few inches. Bring to a boil, and reduce heat to a simmer. Allow beans to cook until tender, draining any extra water, and setting beans aside. Cook rice separately using a 2:1 ratio, until tender and fluffy. Set aside. In a large sauté pan, cook onions in oil until tender and lightly browned. Add garlic and spices and cook until extremely fragrant and well toasted. Add tomatoes, vinegar, and zucchini. Simmer until everything is heated through, and sauce has thickened slightly. In a large bowl, mix together cooked rice, beans, and cilantro. Season with a little salt and pepper to taste. Assemble the casserole first by covering the bottom with some of the rice and bean mixture. Top the first layer with a tortilla, ripped in the shape and size of the pan. Top the tortilla with a mixture of the cheeses and add more beans and rice. Continue until all ingredients have been used. Finish with a layer of the green chiles, topped with remaining cheese. Bake at 350 degrees until the cheese is brown and bubbly.

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