Carribean Casserole
Yield
servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 15 | ounces |
tomatoes, stewed, canned
|
|
| 16 | ounces |
black beans
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
turmeric
|
|
| ½ | teaspoon |
garlic powder
|
|
| 1 ½ | cups |
brown rice flour
instant |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 433.5 | ml/g |
tomatoes, stewed, canned
|
|
| 462.4 | ml/g |
black beans
|
|
| 5 | ml |
oregano
|
|
| 5 | ml |
turmeric
|
|
| 2.5 | ml |
garlic powder
|
|
| 355 | ml |
brown rice flour
instant |
* |
Directions
Stir onion in hot oil until tender (do not brown).
Add tomatoes, beans (include liquid from both), oregano, turmeric, and garlic powder.
Bring to a boil.
Stir in rice and cover.
Reduce heat to simmer for 5 minutes.
Remove from heat and let stand for 5 minutes.
