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Santiago Salsa (Beans And Rice Dip)

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For the dip

1 (15 ounce) can pinto beans, rinsed and drained

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can navy beans, rinsed and drained

1 cup cooked white rice

1 cup diced tomato

1/2 cup diced onion

3 cups (12 ounces) grated cheddar-monterey jack blend, divided

2 tablespoons finely diced pickled jalapeƱo

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper (optional)

Kosher salt and freshly ground pepper

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