Mexican Rice Casserole

[Guest guest]

* Exported from MasterCook II *

 

Mexican Rice Casserole (Modified)

 

Recipe By : Susan Powter

Serving Size : 8 Preparation Time :0:00

Categories : Casserole Mexican

Rice Susan Powter

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Cups Uncooked Rice

Nonstick Spray

1 Tsp Olive Oil

1 Cup Chopped Onion

1 Garlic Clove -- minced

1/2 Cup Chopped Celery

1/2 Cup Chopped Green Pepper

3/4 Lb Ground Beef Substitute (See Note)

1 4 Oz Can Green Chilies -- drain/chop

1 Tsp Basil

3/4 Tsp Salt

1/2 Tsp Black Pepper

1 15 Oz Can Red Beans -- rinse/drain

1 15 Oz Can Tomato Sauce, Diluted With 1/2 Cup Broth

 

Preheat oven to 350 degrees.

Cook rice according to pkg directions. Spray baking dish (8X8 inches)

and set aside.

Heat oil in a nonstick pot and saute onions until soft. Add garlic,

celery and green pepper and cook a few minutes longer. Add ground beef

substitute and green chilis and cook a few minutes. Add basil, salt,

pepper, beans and half of the tomato sauce mixture. Cook until blended

together.

Spread half of the rice in a baking dish. Cover with meat substitute

mixture. Cover with balance of rice and pour remaining tomato mixture over

all. Bake in a 350 degree oven for 30-45 minutes.

NOTE: I have not made this yet but when I do, I plan on using Yves " Veggie

Ground Round " or perhaps " Gimme Lean " .

 

 

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