Baked Rice with Chiles and Pinto Beans
Dana Treat Original
Serves 4-6

Canola or other neutral tasting oil
Small red onion, diced
3 garlic cloves, minced
1 tsp. dried oregano
1 cup white rice
2 cups water or vegetable stock
Salt
1 15-oz. can pinto beans, rinsed and drained
1 7-oz. can diced green chiles
¼ cup chopped cilantro
¾ cup queso fresco, crumbled

Heat a medium saucepan over medium heat.  (I used a 3 quart.)  Add just enough oil to coat the bottom, then add the onion and a healthy pinch of salt.  Sauté until softened, then add the garlic.  Cook for another 3 minutes, then add the oregano.  Sauté for another minute.  Add the rice and toss to coat with the fat and herbs, then pour in the water or stock.  Bring to a boil, then turn the heat down to low, cover and cook for 20 minutes.

Preheat oven to 400ºF.  Oil an 8×8 baking dish.  Once the rice is done cooking, allow it to sit, off the heat, for 5 minutes.  Remove the lid and, using a fork, carefully fluff the rice.  Add the chiles and the beans and, without mushing the rice, carefully stir them in.  Sprinkle on the cheese and cilantro and stir them in.

Scrape the rice mixture into the prepared pan, cover with foil, then bake until the cheese is starting to melt and the dish is hot throughout, about 20 minutes.  Remove the foil and allow to sit for 5 minutes before serving.

(This is totally the kind of dish you could make a day ahead.  Prepare up through putting the finished rice in the baking dish, allow the whole thing to cool, cover with foil, then refrigerate overnight.  From there, just put it directly into the oven and you will need to add 5-10 minutes to the baking time.)