Specific Dishes
Bean and Rice Casserole
Prep Time
20 min
Cook Time
70 min
Servings
8
Calories
350
A Tex-Mex style casserole loaded with three types of beans, rice, and vegetables.
Ingredients
2 cups uncooked rice (brown preferred)
1 medium onion, chopped
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (14 oz) stewed tomatoes, drained
1 can (4 oz) chopped mild chiles, drained
10 oz frozen green peas, thawed
1 cup frozen corn, thawed
3 1/2 cups water
Tabasco sauce to taste (optional)
Instructions
1. Preheat oven to 375°F.
2. Sauté onion in balsamic vinegar until tender.
3. Add rice and cook while stirring until parched and opaque.
4. Add beans, tomatoes, chiles, and 3 1/2 cups water.
5. Bring to boil in Dutch oven.
6. Cover tightly and bake about 1 hour until rice is tender and liquid is absorbed.
7. Add peas and corn, adjust seasonings.
8. Return to oven until heated through.
9. Add Tabasco if desired.
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Nutrition Facts
Per Serving (8 servings)| Calories | 350 |
| Protein | 14,00 g |
| Carbohydrates | 70,00 g |
| Fat | 2,00 g |
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