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Bean and Rice Casserole
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Ingredients (use vegan versions):
- 2 cup 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, drained and rinsed or equivalent dried, cooked
- 1 can (15-19 oz) garbanzo beans, drained and rinsed 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, thawed by placing under running water
Directions:
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.
Notes: If using no-salt-added tomatoes, reserve the drained liquid and
add water to equal the 3 1/2 cups of liquid. Also, I add Tabasco sauce
to make it a bit spicy.
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