Southwest Casserole

This southwestern meal is a fun casserole for everyone! It's packed with an authentic Tex-Mex flavor that provides lots of left-overs.

2C Brown Rice, cooked
3 Bell Peppers, chopped
1 Red Onion, chopped
3-4 Garlic Cloves, chopped or minced
1/2C Corn Kernels
3C Spinach, chopped and packed
28oz Can of Tomato Sauce
1 Jalapeño, chopped
1 Can of Pinto Beans
1 Can of Black Beans
1T Chili Powder
1t Oregano, dried
Dash of Cayenne Pepper
Salt and Pepper to taste
Whole Grain Chips (We use Food Should Taste Good Chips), optional

1) First, cook your brown rice. Remember that rice cooks best with 2C liquid (water) for every 1C of rice. When this is finished, put aside. Pre-heat the oven to 375 degrees.
2) Once all your veggies are chopped, heat a large pot on medium high heat. First sauté your onions and garlic until golden brown. Add in your bell peppers, jalapeño, and corn for about 5 minutes.
3) Now add the rice, beans, spinach, tomato sauce and spices. Let this cook for about 10-15 minutes, stirring occasionally. Take off heat.
4) Pour this mixture into a large casserole dish and spread evenly.
5) Optional: crunch chips to cover the top of the casserole dish.
6) Cover with foil and cook in the oven for 15 minutes. Then, remove foil and cook for about 10 more minutes, or until the top layer is getting dark.
7) Remove and let it cool before eating. Serve with guacamole, cilantro and/or salsa!

Prep time is about 25 minutes.
Serves about 4-6 people.