Yummy Recipe Monday: Amy's Spicy Beans and Rice

Amy's Spicy Beans and Rice

  • Prep
    5 m
  • Cook
    40 m
  • Ready In
    45 m
"This is a fast, easy and yummy vegetarian dinner, or you can add chicken or sausage if you miss the meat!"
  • 1 1/2 cups water
  • 1/2 cup uncooked brown rice
  • 2 (15 ounce) cans black beans, undrained
  • 2 fresh jalapeno peppers, seeded and chopped
  • 1 teaspoon ground cumin, or to taste
  • 1 tablespoon chili powder, or to taste
  • black pepper to taste
  • 1/2 cup shredded sharp Cheddar cheese
  • 2 fresh green onions, chopped
  • 1/2 (2 ounce) can sliced black olives, drained
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
  • Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
  • Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
  • Serve beans over cooked rice.


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