Bean and Rice Botana

Botana means “appetizer.” But this dish is so much more! It makes a great meal when paired with a salad. And, it’s delicious wrapped up in a tortilla.

Ingredients

• 2 Cups cooked brown rice
• 3 Small onions, diced
• 1 Medium green bell pepper, diced
• 1 Small clove garlic, chopped finely
• 1/2 Cup low fat Monterey Jack cheese, shredded
• 2 Cans (15 oz each) pinto or black beans, drained and rinsed
• 2 Tbsp canola oil
• 1 Can (15 oz) tomatoes, no salt added, diced or crushed
• 1 Tbsp chili powder
• 1 Tsp cumin
• 1 Tsp dried oregano
• 1/2 Tsp cayenne pepper (spices are optional, but they will enhance flavor)

Directions

Step 1

Preheat oven to 350°F. Add oil to a pan and set it at medium heat on the stove. Add onions, garlic, and bell pepper. Cook, stirring frequently, until veggies are soft and just starting to brown.

Step 2

Add spices, beans, and canned tomatoes with juices. Simmer mixture on low until thickened, about 15 minutes.

Step 3

Spray a 9×9 or 9×13 inch baking dish with cooking spray and spread cooked rice on the bottom. Cover rice with bean and vegetable mixture and sprinkle cheese on top.

Step 4

Bake for 5-10 minutes until cheese is melted and botana is warmed all the way through.

Utensils Needed

• Oven
• Cutting knife
• Measuring cups and spoons
• Stove
• Stirring spoon
• 9×9 or 9×13 baking dish
• Serving plates, forks and knives

NUTRITION FACTS

Serving Size: 1 Cup

Nutrients	Amount
Calories	220
Total Fat	6 g
Saturated Fat	1.5 g
Cholesterol	N/A
Sodium	240 mg
Total Carbohydrates	33 g
Dietary Fiber	3 g
Total Sugars	0g
Added Sugars	0 g
Protein	9 g