Bean and Rice Casserole
Source of Recipe
www.fatfree.com
List of Ingredients
2 cups uncooked rice
1 medium onion, chopped
15 ounces red kidney beans, drain and rinse
15 ounces black beans, drain and rinse
15 ounces garbanzo beans, drain and rinse
16 ounces canned stewed tomatoes, drained
4 ounces chopped mild chiles, drained
10 ounces frozen green peas, thawed
1 cup frozen cornRecipe
Preheat oven to 375ºF. In a 5-qt dutch oven over medium high heat, "saute" onion in liquid of your choice (balsamic vinegar gets my vote) 'til tender, stirring occasionally. Add rice, cook while stirring until parched and opaque. Add beans, tomatoes, chiles and 3 1/2 cups of water to rice and onion in dutch oven and bring mixture to boil.
Cover tightly place in oven, baking until rice is tender and liquid is absorbed (around 1 hour for brown rice) Add peas and corn, adjust seasonings, and return to oven until heated through. Additional notes: if using no-salt-added tomatoes, reserve the drained liquid and add water to equal the 3 1/2 cups of liquid. Can add Tabasco sauce to add some heat.
|
Â
Â
Â
|
member logon
