1 red bell pepper, diced small
4 cups cooked and cooled brown rice
1 1/2 cups shredded cheddar cheese
1 (16oz) can petite diced tomatoes, undrained
1 cup fresh or frozen corn
1/2 cup minced black olives
1-2 tsp chili powder, to taste
Salt and pepper, to taste
In a skillet, sauté the pepper with a dash or two of salt and pepper until tender. Allow to cool. In a large bowl, mix together all the ingredients lightly mashing the tomatoes against the bowl and starting with one tsp of chili powder, 1/2 tsp of salt and a few cracks of black pepper. Heat the same skillet over med-low heat and lightly grease. Add the rice mixture and cook 20-25 minutes scraping the rice up off the bottom with a spatula every 5 minutes or so. The goal is to get some crusty, brown (but not burnt) bits. Taste and season if needed halfway through.
Serves 8
