Bean & Rice Casserole
Yield
8 servingsPrep
20 minCook
2 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice
|
|
| 1 | med. |
onions
chopped |
*
|
| 1 | can |
red kidney beans
|
*
|
| 1 | can |
black beans
|
*
|
| 1 | can |
chickpeas (garbanzo beans)
|
*
|
| 1 | can |
tomatoes
|
*
|
| 10 | ounces |
green peas
|
|
| 1 | cup |
corn
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice
|
|
| 1 | med. |
onions
chopped |
*
|
| 1 | can |
red kidney beans
|
*
|
| 1 | can |
black beans
|
*
|
| 1 | can |
chickpeas (garbanzo beans)
|
*
|
| 1 | can |
tomatoes
|
*
|
| 289 | ml/g |
green peas
|
|
| 237 | ml |
corn
|
|
Directions
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.
