Bean and Rice Casserole

[Guest guest]

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. if using no-salt-added tomatoes, reserve the drained liquid and add

water to equal the 3 1/2 cups of liquid.

WW Recipes.

 

 

 

 

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