Go Back
Print Recipe

BEAN AND RICE CASSEROLE

Ingredients

  • 1 medium onion chopped
  • 2 cup uncooked brown rice
  • 1 can red kidney beans 15 1/4 - 19 oz, drained and rinsed
  • 1 can black beans 15 1/4 - 19 oz, drained and rinsed
  • 1 can garbanzo beans 15 1/4 - 19 oz, drained and rinsed
  • 1 can stewed tomatoes 14 1/2 - 16 oz, drained
  • 1 can chopped mild chilies 4 oz, drained
  • 10 ounces frozen green peas thawed by placing under running water
  • 1 cup frozen corn thawed by placing under running water

Instructions

  • Preheat oven to 375
  • 1. In a 5-qt Dutch oven over medium high heat, sauté onion in liquid of your choice (balsamic vinegar, olive oil, water) until tender, stirring occasionally.
  • 2. Add rice; cook while stirring until parched and slightly opaque.
  • 3. Add beans, tomatoes, chilies and 3 1/2 cups of water to rice and onion in Dutch oven and bring mixture to boil.
  • 4. Cover tightly place in oven, baking until rice is tender and liquid is absorbed (around 1 hour for brown rice).
  • 5. Add peas and corn, adjust seasonings, and return to oven until heated through.