Food & dining

Recipe for cheesy pinto bean and rice casserole

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

Vegetable oil (for the dish)
2tablespoons vegetable oil
1large onion, chopped
2cloves garlic, finely chopped
2teaspoons ground cumin
1tablespoon paprika
3cups long-grain white rice
1can (15 ounces) tomato sauce
3cups chicken or vegetable stock
Salt and black pepper, to taste
1red bell pepper, chopped
1poblano pepper, chopped
1jalapeno pepper, seeded and chopped
1zucchini, chopped
1yellow squash, chopped
2cans (15 ounces each) pinto beans, drained
cups shredded Monterey Jack cheese
1cup tortilla chips, crushed
3scallions, sliced
¼cup torn cilantro leaves
Hot sauce (for sprinkling)

1. Set the oven to 375 degrees. Oil a 9-by-13-inch baking dish.

2. In a large flameproof casserole over medium-high heat, heat 1 tablespoon of the oil. Add the onion and garlic. Cook, stirring, for 8 minutes. Stir in the cumin and paprika. Cook the mixture for 1 minute. Add the rice, tomato sauce, stock, salt, and black pepper. Bring to a boil, lower the heat, and cover the pan. Simmer for 20 minutes.

3. Remove the pan from the heat and leave in a warm place, covered, for 5 minutes. The rice should be tender but not mushy.


4. Meanwhile, in a large skillet, heat the remaining 1 tablespoon of oil. Add the bell pepper, poblano, and jalapeno. Cook, stirring, for 2 minutes. Stir in the zucchini, yellow squash, salt, and pepper. Cook 2 minutes.

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5. In a very large bowl, combine the rice, pepper mixture, beans, and 1½ cups of the cheese. Transfer to the baking dish. Sprinkle the remaining 1 cup cheese on top, then the crushed tortilla chips.

6. Bake for 20 to 25 minutes or until cheese melts and the mixture is hot. Set aside 3 cups casserole for the burritos. Garnish the remaining rice mixture with scallions, cilantro leaves, and hot sauce.
Karoline Boehm Goodnick