Serves 4 with leftovers
|Vegetable oil (for the dish)|
|2||tablespoons vegetable oil|
|1||large onion, chopped|
|2||cloves garlic, finely chopped|
|2||teaspoons ground cumin|
|3||cups long-grain white rice|
|1||can (15 ounces) tomato sauce|
|3||cups chicken or vegetable stock|
|Salt and black pepper, to taste|
|1||red bell pepper, chopped|
|1||poblano pepper, chopped|
|1||jalapeno pepper, seeded and chopped|
|1||yellow squash, chopped|
|2||cans (15 ounces each) pinto beans, drained|
|2½||cups shredded Monterey Jack cheese|
|1||cup tortilla chips, crushed|
|¼||cup 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.
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