Brown Rice and Beans with Cheese and Chilies

Brown Rice and Beans with Cheese and Chilies

1 Tbsp. Extra-virgin olive oil
1 onion, finely chopped.
2 stalks celery, peeled and diced
3/4 cup long-grain brown rice
1/2 tsp. salt  (I did not add)
1/2 tsp. cracked black peppercorns
1 can cream of celery soup
1 1/2 vegetable stock
1 can (14 to 19 oz.) black beans rinsed & drained (I used chili beans)
1 Jalapeno pepper, finely chopped
1 can (4.5 oz.) diced green chilies
2 1/2 cups shredded Cheddar Cheese (I used about 1 cup.)

In a skillet over medium heat, heat olive oil.  Add onion and celery.  Cook until soft.
Add rice, salt and pepper corns.  Cook, stirring for an additional minute.
Stir in beans and transfer to slow cooker.
Cover and cook on low for 4 to 8 hours.  Depending on how hot your slow cooker heats.
Add Jalapeno, green chilies and cheddar cheese.
Cover and cook for another 20 to 30 minutes. Serve.