Bean and Rice Casserole
red kidney beans
chickpeas (garbanzo beans)
Preheat oven to 375℉ (190℃).
In a 5-qt dutch oven over medium high heat, sauté onion in liquid of your choice.
Add rice, cook while stirring until parched and opaque.
Add beans, tomatoes, chiles and 3½ 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.