Rice and Beans with Cheese

2 lb Brown or White rice, long-grain, regular, dry, parboiled 

 

Cook rice according to package directions.

¹⁄4 cup Fresh green onions, diced 

1 1b. 8 oz Fresh yellow onions, chopped

1 cup Fresh jalapeño peppers, chopped

2 lbs. 8 oz. Fresh red bell peppers, diced

1 1b. 8 oz Frozen corn, thawed, drained

12 oz. Canned green chilies, mild, chopped

5-15 oz. cans Canned  pinto beans, drained, rinsed

Combine onions, jalapenos, peppers, corn, chilies, pinto beans, sour cream, milk, half of the cheese, cilantro, flour, minced garlic, Ancho chili powder, garlic powder, salt, and sugar in a large bowl. Stir well.

2 lb 12 oz sour cream  milk 

1 qt + 1 cup 2 Milk

2 lb cheddar cheese, shredded  

1¹⁄3 cups Fresh cilantro, chopped  

¹⁄2 cup flour 

2 Tbsp Fresh garlic, minced 

¹⁄4 cup Ancho chili powder 

1 Tbsp Garlic powder 

2 tsp Salt + 2 tsp Sugar  OR ¹⁄4 cup Mexican Seasoning Mix 

Pour 1/2 vegetable mixture over each pan of rice. Stir well. Sprinkle 2 cups (about 8 oz) cheese over each pan. Bake: Conventional oven: 350 °F for 25–30 minutes.