Spicy Black Bean Banana Pepper Rice
Quick and easy baked Spanish-style rice. Spicy jalapenos, crisp banana peppers, rice, and black beans simmering in savory vegetable broth and salsa, topped with soft, smoky, spiced up bread crumbs. 325 calories per serving.
Ingredients
- 3 cups leftover cooked long grain white rice
- ½ cup chopped fresh banana peppers can use bell peppers if you can’t find fresh banana peppers
- 1 jalapeno chopped small
- 2 cloves garlic pressed or minced
- 1 3/4 cups vegetable broth
- 1 cup salsa
- 2 cups cooked or canned black beans
- 1 cup fresh bread crumbs I used 1 defrosted hotdog bun for this!
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon ground turmeric
- ¼ teaspoon salt
Instructions
- For the rice: Previously cooked and refrigerated rice works best in this recipe. Freshly cooked rice is more susceptible to getting mushy. If you don’t have leftover rice, cook 1 cup of dry rice for 5 minutes less than you normally would. When finished cooking, spread the hot rice on a baking sheet in a thin layer to let cool. This allows the steam to come off the rice faster, without overcooking any of it. If time allows, refrigerate the cooled rice until ready to prepare the rest of the recipe.
- Pre-heat the oven to 350 degrees F. Combine the rice, peppers, garlic, and a pinch of salt in an 8x8 casserole dish. Stir to combine. Combine the broth and salsa. Pour over the rice mixture.
- Breadcrumbs: Fresh breadcrumbs are great in this recipe! I used a defrosted hotdog bun, which worked out to about 1 cup of crumbs. Place the bread, chipotle powder, turmeric, and salt in a food processor. Process just until bread is reduced to a crumb, just a few seconds. Store bought breadcrumbs will produce a drier topping, but can be used instead. Sprinkle the seasoned breadcrumbs over the top of the casserole. Garnish with more chipotle powder.
- Bake for 30 minutes. Allow to cool for 5 minutes before serving.