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Spicy Rice and Bean Dip

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Ingredients
  

  • 1 cup Riceland brown rice
  • 1 15 oz can black beans
  • 1 15 oz can chickpeas
  • 1 15 oz can pinto beans
  • 1 cup chopped tomatoes
  • 3/4 cup chopped yellow onion
  • 1/2 diced fresh jalapeño
  • 1/2 teaspoon fresh chopped garlic
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne
  • salt and pepper to taste
  • 3 cups grated cheese 4 blend Mexican

Instructions
 

  • Mix everything in a large bowl other than cheese.
  • Add two cups of cheese and combine.
  • Pour ingredients into a greased, 10-inch cast iron skillet.
  • Cover and bake at 400 degrees for 30 minutes.
  • Top with remaining 1 cup of cheese and bake an additional 5 minutes.
  • Serve with salsa, sour cream, and chopped onions if desired.

Notes

Great with a sturdy chip or spread on a warm tortilla. Yummy.