Mexican rice and beans with Queso Fresco cheese

10  ounces		queso fresco
1/2  cup		brown rice
2/3  cup		beef broth
1  teaspoon		olive oil
2		small poblano peppers,s chopped
3		small banana peppers,s chopped
1  teaspoon		cumin
1  teaspoon		coriander
1		small onion, chopped
1		Rotel tomato with chilis
14  ounces		black beans, drained
5  slices		provolone

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1.Start rice to cook in broth in rice cooker. Prepare casserole dish with nonstick spray. Preheat oven to 350 degrees.
2. Chop peppers and onion. Heat olive oil in large fry pan; sauté peppers & onion in hot oil. Add spices to toast last couple of minutes.
3. Add can of Rotel and drained black beans and stir. Warm on stove for about a few minutes to meld flavors.
4. Remove from heat and stir in cooked rice. Allow to cool for a few minutes so the cheese doesn't immediate melt.
5. Crumble queso fresco into the mixture and stir gently to incorporate.
6. Pour mixture into prepared casserole dish. Top with slices of provolone cheese.
7. Bake for about 40 minutes until cheese on top is melted.
Note: this is rather spicy so serve over riced cauliflower if you need to cut the heat.