Fiesta Dinner

Karen made this for dinner this week. Wow, are the flavors wonderful together!

Enchilada Casserole

1 dried chili pepper
2 dried peppers
1 c. dried beans
1. c. rice
1 c. canned, diced tomatoes (home canned preferred!)
1 T. Italian seasoning
2 cloves fresh garlic, minced
2 medium onions, sliced
1 jar canned, diced tomatoes (home canned preferred)
1 small can tomato paste (home canned preferred)
2 tsp. hot sauce
4 corn tortillas, cut in fourths

Reconstitute three dried peppers in water for 24 hours. Place dried beans in a bowl and cover with water. Soak for 24 hours.

Discard water from beans. Place beans in a pressure cooker with 8 cups water. Seal pressure cooker. Turn heat to high. When steam is pouring out, turn beans down to low and simmer for 45 minutes (ensuring steam is at a steady level). After 45 minutes, carefully open pressure cooker over sink, pointing away from face. Drain beans.

Cook rice in rice cooker according to appliance directions along with 1 c. canned, diced tomatoes. (the standard ratio is 1 c. rice, 2 c. liquid using 1:2 ratio. Cover. Turn on.)

In a large skillet, heat olive oil over medium high heat. Add garlic and sauté for 30 seconds. Add onions and sauté until translucent. Add rice and beans. Stir to combine. Season to taste. Set aside.

In a large saucepan over medium heat, combine large jar diced tomatoes, reconstituted peppers (stems and seeds removed) and tomato paste. Bring to a boil. Reduce heat. Simmer over low heat until thick. Remove from heat. Puree until smooth. Return to heat. Add hot sauce. Season to taste.

Heat oven to 375 degrees. Spray an 8x8" baking pan with cooking spray or coat with olive oil. Ladle enough enchilada sauce to cover the bottom of the 8x8" pan. Place five tortilla pieces on sauce. Scoop half of beans and rice on top of tortillas. Ladle enough enchilada sauce to cover. Repeat layers. Bake covered for 25 minutes. Remove cover, bake 5-10 remaining minutes or until done.