Neon Rice:

1 tablespoon vegetable oil

1 large garlic clove, minced

1 medium onion

3/4 cup long-grain rice

3/4 teaspoon turmeric

1 1/2 cup lower-salt chicken broth, boiling

3/4 teaspoon salt

 

Black Beans Mixture:

1 can (15-ounces) black beans, rinsed and drained

1 tablespoon chili powder

 

Spinach Mixture:

1 tablespoon vegetable oil

2 packages (10-ounce each) frozen chopped spinach, thawed (do not squeeze dry)

1 1/2 teaspoons minced garlic

1/4 teaspoon each: salt, pepper

2 to 4 tablespoons water, as needed

1 cup shredded Chihuahua or Monterey jack cheese

tortillas

 

Preheat oven to 375. For neon rice, heat oil in a 2 quart saucepan over medium high heat. Add garlic, onion, rice and turmeric. Cook, stirring often until onion is softened. Add chicken broth and salt. Mix well. Simmer, covered, until liquid is absorbed, about 15 minutes. Rest off heat for 15 minutes. Meanwhile, for beans, mix them with chili powder. Set aside. For spinach, heat oil in 10-inch nonstick skillet over high heat. When hot, add garlic, spinach, salt, pepper and 2 tablespoons water. Cook, stirring often, until garlic is fragrant, about 2 minutes. Add more water if spinach is not moist. To assemble, spoon half of spinach in bottom of casserole. Layer rice on top, then beans, remaining spinach and cheese. Bake casserole, covered, until sizzling, about 45 minutes. Serve casserole with warm flour tortillas.

 

Makes 6 servings.