Ingredients
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)
Preparation
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In dish, mix all ingredients except cheese.
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.
