Baked Tomato, Rice and Bean Casserole

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Clean Eating Online
tomato, bean and rice casserole
Baked Tomato, Rice and Bean Casserole
Author: Clean Eating Online
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • For the roasted poblano chilis and tomatoes:
  • 6 poblano or Anaheim chili peppers
  • 6 ripe Roma tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1 large white onion, sliced 1/4″ thick
  • 3 cloves garlic, finely chopped
  • 1/2 tablespoon dried oregano
  • For the rice casserole:
  • 1 teaspoon salt
  • 1 cup medium or long grain rice
  • 1 cup grated Monterey jack cheese
  • 1 1/2 cups canned kidney beans, drained and rinsed
Instructions
  1. For the roasted poblano chilis and tomatoes:
  2. Preheat the broiler.
  3. Roast the chilies and tomatoes under a very hot broiler until blackened on all sides, about 10 minutes for the chilies and 12 minutes for the tomatoes.
  4. Cover the chilies with a clean kitchen towel and let stand for 5 minutes. Peel the chilies and remove the stems and seedpods. Rinse the chilies briefly to remove specks of skin and seeds. Slice the chilies into 1/4″ strips.
  5. Cool, peel and roughly chop the tomatoes. Set aside the tomatoes and their juices.
  6. Heat the oil in a medium-size skillet over medium heat. Add the onion and cook until golden brown, about 5 minutes. Add the garlic and oregano, and cook 1 minute longer. Add the chilies, tomatoes and their juices. Stir until the juices have reduced, about 3 to 4 minutes. Season with salt. Remove from the heat and set aside. (This can be made ahead and refrigerated up to 3 days.)
  7. For the casserole:
  8. In a large pot, bring 3 quarts water and the salt to a boil. Add the rice and simmer, uncovered, for about 15 minutes, until all the grains are tender but not mushy or splayed. Strain the rice and spread on a tray to cool.
  9. Preheat the oven to 350°F.
  10. Spread half the rice over the bottom of a lightly greased 8″ x 8″ baking dish. Spoon on half the chili-tomato mixture and sprinkle with half the cheese. Spread all of the beans over the cheese. Cover with the remaining rice, chili-tomato mixture and cheese. (This can be assembled a day in advance and refrigerated.)
  11. Bake until bubbly and brown, about 20 to 30 minutes, but longer if it was refrigerated. Let stand 10 minutes, then serve.
Serving size: 1 1/2 cups Calories: 304 Fat: 9 g Carbohydrates: 45 g Sugar: 7 g Fiber: 6 g Protein: 12 g