BROWN RICE AND BLACK BEAN CASSEROLE
Steps:
- Mix 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 350 degrees F (175 degrees C). 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, tofu and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through. In large bowl, mix the cooked rice, onion, zucchini,tofu, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. 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 baking 10 minutes, or until bubbly and lightly browned.
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Nankya Rose
[email protected]Just tried this recipe and it was amazing! The flavors were so rich and flavorful. Will definitely be making this again.
Charbel Baho
[email protected]I've made this casserole several times now and it's always a crowd-pleaser. It's a great way to use up leftover rice and beans, and it's also a healthy and filling meal.
Susan Murtaugh
[email protected]This casserole was a hit with my family! It was easy to make and the flavors were delicious. I especially loved the combination of the brown rice and black beans. I will definitely be making this again.