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, 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 chilies, drained

10 oz. frozen green peas, thawed by placing under

running water

1 cup frozen corn, thawed by placing under running

water

Preheat oven to 375. In a 5-qt Dutch oven over medium

high heat, " sauté " 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, chilies 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

 

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Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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