Ingredients

• 1 ¹⁄₂

  cup
  Long Grain Brown Rice suggested substitutions
• 1

  tbsp
  olive oil
• 1
  onion, finely chopped
• 3
  cloves garlic, minced
• 1
  can (14.5oz) tomatoes with jalapeños, undrained
• 2
  cans (15 oz) pinto beans, drained
• 2
  cans (7 oz) chopped green chilies, undrained
• 2 ¹⁄₂

  cups
  water
• ¹⁄₄

  tsp
  dried red pepper flakes (optional)
• 2

  cups
  shredded Monterey Jack or Pepper Jack cheese, divided

Instructions

1. Preheat oven to 350°F. Butter a 9 X 13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat and add onions and garlic; cook for 4-5 minutes until onions are translucent. Transfer into a large bowl. Stir in Lundberg Long Grain Brown Rice, tomatoes, beans, and green chilies.
3. Heat water to boiling and stir into rice/bean mixture; pour into baking dish. Stir in one cup grated cheese. Cover with aluminum foil. Bake for 65-70 minutes or until rice is tender. (If rice is tender but excess water remains, remove foil and cook 5 more minutes.)
4. Just before serving sprinkle with reserved grated cheese. Return to oven until cheese is melted.
5. Serve with warm tortillas, sour cream, sliced green onions, cilantro, and salsa.