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Layered Rice Casserole

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Submitted by lauraland

YIELD

1 casserole

PREP

30 min

COOK

45 min

READY

75 min

Ingredients

5 1.2
CUPS L RICE
brown, cooked
1 237
CUP ML WHITE BEANS
cooked
2 473
CUPS ML CORN
frozen
2 473
CUPS ML TOMATOES
canned, broken up
1 1
EACH EACH ONIONS
chopped
2 2
CLOVE CLOVE GARLIC
crushed
1 15
TABLESPOON ML SOY SAUCE, TAMARI
low sodium
1 5
TEASPOON ML THYME *
6 173.4
OUNCES ML/G TOMATO PASTE
79
1 1
X X PAPRIKA *

Directions

Sauté the onion and garlic in ¼ cup broth.

Combine with the beans, corn, tomatoes, tamari, and thyme.

Combine the tomato paste and ½ cup water.

In a casserole dish, layer 2½ cups rice on the bottom, then the bean vegetable mixture, then the tomato paste mixture.

Cover with the remaining 2½ cups of rice.

Sprinkle with paprika.

Bake at 350℉ (180℃) for 45 minutes, covered for 30 minutes, then uncovered for 15 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 565g (19.9 oz)
Amount per Serving
Calories 1055 3% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 331mg 14%
Total Carbohydrate 76g 76%
Dietary Fiber 12g 47%
Sugars g
Protein 55g
Vitamin A 33% Vitamin C 49%
Calcium 15% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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