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November 2018

Casserole Recipes

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Bean and Rice Casserole Recipe

Bean and Rice Casserole recipe and other casserole 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 Bean and Rice Casserole recipe  PDF


2 c. 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, or equivalent dried, cooked 1 can (15 19 oz) garbanzo beans, 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 water 1 cup frozen corn,
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 mi ture 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.
Additional notes:
if using no salt added tomatoes, reserve the drained liquid and add water to equal the 3 1/2 cups of liquid.
I add Tabasco sauce to make it a bit spicy.

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

Rating: 5.0 Rating 5.0
175 people have voted
Last Reviewed on 2018-11-13



Tuesday, Nov 13 2018 Download & Print Bean and Rice Casserole recipe  PDF   Casserole recipes RSS   Thumsb up

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