MEXICAN HOT SUPPER
  • 3 cups Beans, cooked and drained
  • 4 cups Brown Basmati Rice, cooked
  • 1 cup sour cream
  • ¼ cup diced red bell peppers
  • ¼ cup diced green bell peppers
  • ¼ cup diced pickled jalapeño peppers
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground oregano
  • 1 teaspoon chopped fresh mint
  • Tabasco to taste
  • Salt to taste
  • Pepper to taste
  • 3 large eggs
  • 2 cups milk
  • 1 cup drained, sliced, canned green chili peppers
  • 1½ cups grated Monterey jack or jalapeño cheese
  • ¾ cup grated sharp cheddar cheese

Preheat oven to 350°F. Generously grease a 3-quart casserole and set aside.

Combine beans, rice, sour cream, bell peppers, pickled jalapeño peppers, chili powder, cumin, oregano, mint, Tabasco, salt and pepper.

Beat eggs and milk together and set aside.

Place one-third of the bean mixture in the bottom of prepared casserole. Sprinkle with half of sliced green chili peppers and then cover with a layer of Monterey Jack or jalapeño cheese. Pour 1 cup of the egg and milk mixture and then with a final layer of beans. Pour remaining egg and milk mixture on top and allow to soak in.

Place in preheated oven and bake for about 35 minutes or until bubbly. Five minutes before the casserole is ready, sprinkle with cheddar cheese on top and baking for the remaining time. Serve hot. Serves 6.