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Brown Rice & Black Bean Casserole Recipe

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This recipe for Brown Rice & Black Bean Casserole is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 C brown rice
1 C vegetable broth
(or use whole can of broth with 2/3 C rice)
1 T olive oil
1/3 C diced onion
1 medium zucchini, thinly sliced
2 cooked chicken breasts, chopped
1/2 C sliced mushrooms
1/2 t cumin
salt to taste
cayenne pepper to taste
15 oz can of black beans (2C)
4 oz can diced green chile peppers, drained
1/3 C shredded carrots
2 C shredded Swiss cheese (or can use Mexican cheese)
Directions:
Directions:
Mis the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.

Preheat oven to 350º. Lightly grease a large casserole dish.

Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.

In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chilies, carrots, and 1/2 the cheese (1 C). Transfer to the prepared casserole dish, and sprinkle with remaining cheese.

Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue cooking 10 minutes, or until bubbly and lightly browned.
Number Of Servings:
Number Of Servings:
4- 6
Preparation Time:
Preparation Time:
1 hr 30 mins
Personal Notes:
Personal Notes:
Makes 4 large (meal size servings) or 6 smaller servings with sides.

 

 

 

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