Mexican Casserole

• 1½ Cup uncooked Organic Brown Rice
• 2 Cans Organic Black Beans
• 1 Jar Organic Salsa made w/Cider Vinegar
• 8 oz. Organic Mushrooms
• 2 Small Organic Onions
• 1 Organic Green Bell Pepper
• 1 Organic Red Bell Pepper
• 1 Organic Yellow Bell Pepper
• 1 tbsp. Ghee or Organic Butter
• Organic Raw Milk Cheddar Cheese
• 1 tsp. Cinnamon
• 1 tsp. Cumin
• 1 tbsp. minced Garlic

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Directions:

1. Prepare brown rice but reduce the amount of water needed by 1/8 cup.
2. In large sauté pan add diced garlic, chopped onion, sliced mushrooms, sliced bell peppers, chopped cilantro, ground cumin, ground cinnamon, and Ghee (clarified butter) or organic butter. Cook for 15 minutes at medium heat. Stir regularly.
3. Spread rice at bottom of large casserole dish.
4. Over rice, layer beans and pour salsa over beans.
5. Over beans, layer sautéed veggies.
6. Top with shredded raw cheddar cheese.
7. Bake at 350 degrees for 40 minutes.