Black Bean and Brown Rice Casserole |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I made this up with ingredients I had on hand one night, and it won an Honorable Mention in Good Housekeeping one month! Ingredients:
2 cups cooked brown rice |
14 ounces canned black beans, rinsed and drained |
2 tablespoons olive oil |
2 cloves garlic, pressed |
1/2 whole onion, sliced |
1 whole green bell pepper, sliced |
1 whole red bell pepper, sliced |
1 whole yellow bell pepper, sliced |
2 whole tomatoes, diced |
1/2 lb mushroom, sliced |
1/4 cup fresh parsley, chopped |
1 tablespoon celery seed |
2 tablespoons ground cumin |
2 cups shredded cheddar cheese |
1/2 cup parmesan cheese |
Directions:
1. Cook 1 cup rice according to package directions, about 50 minutes.
2. In 2 TB olive oil, saute peppers, garlic and onion until onion is soft but not brown.
3. Add tomatoes and mushrooms and seasonings, and steam, covered for about 5-10 minutes.
4. Add rinsed beans to cooked rice, and line the casserole dish with the bean and rice mixture.
5. Add the sauteed vegetables to the top of this, and top all with cheeses.
6. Bake at 350 for 25 minutes, or until cheeses are melted.
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