Caribbean Soybean and Rice Bake

 

1 1/2

cups uncooked instant brown rice

1

cup frozen shelled edamame (green) soybeans (from 12-oz bag)

1/2

medium green bell pepper, coarsely chopped (1/2 cup)

4

medium sliced green onions (1/4 cup)

1

tablespoon Caribbean jerk seasoning

1

cup water

1

can (15 oz) soybeans, drained, rinsed

1

can (14 1/2 oz) stewed tomatoes with Italian herbs, undrained, cut up

1

cup shredded Cheddar cheese (4 oz)

• 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In dish, mix all ingredients except cheese.
• 2 Cover tightly with foil; bake 25 to 30 minutes or until liquid is absorbed and rice is tender. Uncover; stir in 1/2 cup cheese. Sprinkle remaining cheese over top. Bake uncovered 5 minutes longer or until cheese is melted.