Baked Tomato, Rice and Bean Casserole

Serves: 6

Ingredients
• For the roasted poblano chilis and tomatoes:
• 6 poblano or Anaheim chili peppers
• 6 ripe Roma tomatoes
• 1 tablespoon 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 or Mexican Chihuaha cheese
• 1 1/2 cups canned kidney beans, drained and rinsed

Cooking 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.

Nutrition Information

Serving Size: about 1 1/2 cups
Per Serving
Calories 304
Fat 9 g
Protein 12 g
Sodium 678 mg
Carbohydrate 45 g
Fiber 6 g
Saturated fat 4 g