Baked rice and beans with ground pork

Ingredients

• 3 bell peppers – sliced
• 3 stalks of celery - sliced
• 1 jalapeño - sliced
• 1 onion – sliced
• 5 cloves of garlic
• 28 oz. can of beans – drained (whatever beans you like)
• 28 oz. can - crushed tomatoes
• 1/2 cup of chicken broth
• 8 oz. of Monterey Jack cheese – grated
• Dashes of ground cumin
• Dashes of salt
• Dashes of ground black pepper
• Dashes of garlic powder
• Dashes of red pepper flakes
• Grated Romano cheese
• Drizzle of olive oil

For the Food Processor:

• 1 lb. of boneless pork loin - cubed
• 1/2 lb. of bacon
• Healthy handful of Italian parsley
• Handful of fresh basil

For the Rice:

• 2 1/2 cups of uncooked rice
• Dash of cinnamon
• Dash of turmeric
• Dash of curry

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Preparation

• Heat a griddle and place the sliced bell peppers and the jalapeño. Drizzle with olive oil and season with a dash of salt and pepper.
  
  Heat a large frying pan with a drizzle of olive oil. Place the sliced onions and celery to to the pan and sauté.
  
  Add the ground pork to the frying pan and sauté. Add the crushed tomatoes, the chicken
  
  Season the sauce with the ground cumin, salt, black pepper, garlic powder and red pepper flakes.
  
  Grate the Monterey Jack cheese.
• For the Food Processor: Combine the pork, bacon, Italian parsley, garlic and basil in a food processor and give a few good chops.
• For the Rice: Prepare the rice as directed with the dashes of spices added to the water.
• Preheat Oven 350 degrees:
  
  Drizzle a large baking pan with olive oil. Line the bottom of the pan with the cooked rice. Top with the sauce, grilled peppers, drained beans, grated Monterey cheese. Place the rest of the rice on top and top with more sauce and more grated cheese.
  
  Bake 40-45 minutes.