Bean and Rice Casserole – casseroles – Hope you will like this one also, it is one of the best casseroles. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 2 cup uncooked rice
- 1 med. onion, chopped
- 1 can (15 1/4 – 19 oz) red kidney beans, drained and rinsed or equivalent dried, cooked
- 1 can (15-16 oz) black beans, drained and rinsed or equivalent dried, cooked
- 1 can (15-19 oz) garbanzo beans, drained and rinsed or equivalent dried, cooked
- 1 can (14 1/2 – 16 oz) canned, stewed tomatoes, drained *
- 1 can (4 oz) chopped mild chiles, drained
- 10 oz. frozen green peas, thawed by placing under running wate
- 1 cup frozen corn, thawed by placing under running wate
Directions:
Preheat oven to 375. In a 5-qt dutch oven over medium high heat,
“saute” onion in liquid of your choice (balsamic vinegar gets my vote)
”til tender, stirring occasionally. Add rice, cook while stirring
until parched and opaque. Add beans, tomatoes, chiles and 3 1/2 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.
Notes: If using no-salt-added tomatoes, reserve the drained liquid and
add water to equal the 3 1/2 cups of liquid. Also, I add Tabasco sauce
to make it a bit spicy.
Serves:
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