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Bean and Rice Casserole

2 c. uncooked rice 1 med. onion, chopped 1 can (15 1/4 - 19 oz) red kidney beans, drained and rinsed or equivalent dried, cooked 1 can (15-16 oz) black beans, " " " or equivalent dried, cooked 1 can (15-19 oz) garbanzo beans, " " " or equivalent dried, cooked 1 can (14 1/2 - 16 oz) canned, stewed tomatoes, drained * 1 can (4 oz) chopped mild chiles, drained 10 oz. frozen green peas, thawed by placing under running water 1 cup frozen corn, " " " " " "

- Preheat oven to 375. - 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.

I add Tabasco sauce to make it a bit spicy.

 

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