Rice, Bean and Cheese Casserole

I got this recipe from a friend a while ago and, thanks to my new handy recipe binder, re-discovered it to try for dinner tonight. Thanks, Kim! This was officially moved to the "favorites" category.

Rice, Bean and Cheese Casserole
(I added chicken and loaded the concoction into a taco shell, but I won't change the title)

Serves: 4
Prep: 10 minutes
Cooking: 10 minutes

Ingredients:
1 chopped red or green bell pepper
3 garlic cloves, minced
1 Tablespoon olive oil
1 can (14 ½ oz) diced tomatoes and green chilies undrained
1 can (15oz) black beans, drained and rinsed
1¼ cup water
2 cups brown Minute Rice, uncooked (or replace with 1 cup slow-cook rice, cooked, but eliminate the 1¼ cup water)
¼ chopped cilantro
1 cup Colby & Monterey Jack cheese
1 cooked chicken breast, diced (optional)
tortilla chips or 10 taco shells (optional)
sour cream, guacamole, salsa (optional)

Directions:
- Cook and stir bell pepper and garlic in hot oil in large skillet or pot on medium-high heat for about a minute. Add tomatoes, beans and water; mix well. Bring to a boil.
- Stir in rice (either the cooked slow rice or uncooked Minute Rice). Reduce heat to medium-low & cover. Simmer 5 minutes. Remove from heat.
- Stir in cilantro; top with cheese. Serve with sour cream, guacamole, salsa and tortilla chips.

* I actually spooned this mixture into taco shells (because I got them on sale with a coupon yesterday for 50 cents a box!) and topped them with cheese. I'll bet you could also wrap this in a tortilla. I am going to try throwing in some frozen corn next time. GOOD STUFF.