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November 2018

Mexican Recipes

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Mexican Bean and Rice Casserole Recipe

Mexican Bean and Rice Casserole recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mexican Bean and Rice Casserole recipe  PDF


1 tb Oil
1 lg Onion chopped
2 Celery stalks chopped
1 Red bell pepper diced
3 c Red kidney beans cooked
Enough liquid from cooking the beans to make a puree 6 oz Tomato paste
1 ts Cumin
1 ts Chili powder
1 ts Basil
1/2 ts Oregano
pn Cayenne, if desired 3 tb Shoyu or tamari
1 c Arame soaked (optional)
4 c Brown rice cooked
1/2 c Parsley chopped
3 lg Tomatoes, ripe sliced
5 Garlic cloves pressed
Heat the oil in a large skillet and saute th eonion, celery and red pepper till almost tender. Blend together the beans, a small amount of the liquid from cooking them (about 1/4 cup), the tomato paste, the spices, and the shoyu or tamari in a blender or food processor tomake a puree. Transfer the puree to a large bowl. Add the sauteed vegetables and the soaked arame (if desired) to the bean puree and mi well. In a separate bowl, mi the rice and parsley together. Oil a large, deep baking dish. Place half of the rice in the bottom of the dish. Spread half of the bean mi ture over the rice, top it with half of the sliced tomatoes, and then distribute half of the pressed garlic over the tomatoes. Repeat the layers. Bake at 350 degrees for 45 minutes. Delicious with steamed artichokes and a big green salad. From the files of DEEANNE

Mexican Bean and Rice Casserole recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
702 people have voted
Last Reviewed on 2018-11-22



Thursday, Nov 22 2018 Download & Print Mexican Bean and Rice Casserole recipe  PDF   Mexican recipes RSS   New

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