Cheesy Rice and Bean Strata

This is a great vegetarian recipe! It is very filling and reheats well, which is good since it makes a ton! Enjoy!

• Ready In: 55 mins
• Serves: 8
• Yields: 1 9x13 baking dish

Ingredients

• 2  teaspoons olive oil
• 2  cups red onions, minced
• 1  teaspoon ground cumin
• 2  garlic cloves, minced
• 1 (10 ounce) package fresh spinach, chopped
• 2 (15 1/2ounce) cans kidney beans, drained
• 1 (16 ounce) jar  picante sauce
• 1  teaspoon  cooking spray
• 8  cups cooked white rice
• 3 -4  roma tomatoes (sliced 1/4 inch thick = about 12 slices)
• 1  cup sharp cheddar cheese, shredded
• 1  cup monterey jack cheese, shredded
• 1  cup  marinara sauce
• 1⁄2 cup sour cream

Directions

1. Preheat oven to 350'.
2. Cook rice according to directions on package. Set aside.
3. Heat olive oil in large nonstick skillet over medium-high heat.
4. Add red onion, cumin, and garlic. Sautee 2 minutes.
5. Add spinach and sautee 1 minute or until spinach wilts.
6. Remove from heat. Set aside.
7. In a seperate bowl combine beans and picante sauce; stir well.
8. Coat bottom of a 13X9 inch baking dish with cooking spray.
9. Spread 2 cups of bean mixture in 13X9 baking dish.
10. Spread 4 cups cooked rice over bean mixture.
11. Top with tomato slices.
12. Layer spinach mixture, remaining 4 cups of rice, and 2 cups bean mixture over tomato slices.
13. Cover and bake at 350' for 25 minutes.
14. Sprinkle with cheeses.
15. Bake, uncovered, an additional 10 minutes or until cheese melts.
16. Top each serving with 2 tablespoons marinara sauce and 1 tablespoon sour cream.
17. Enjoy.