Recipe: Bean and Rice Casserole

BEAN AND RICE CASSEROLE

1 medium onion, chopped
2 cup uncooked rice
1 can (15 1/4 to 19 oz) red kidney beans, drained and rinsed or equivalent dried, cooked
1 can (15 to 16 oz) black beans, drained and rinsed or equivalent dried, cooked
1 can (15 to 19 oz) garbanzo beans, drained and rinsed or equivalent dried, cooked
1 can (14 1/2 to 16 oz) canned, stewed tomatoes, drained*
1 can (4 oz) chopped mild chiles, drained
3 1/2 cups water
10 oz. frozen green peas, thawed by placing under running water
1 cup frozen corn, thawed by placing under running water

Preheat oven to 375.

In a 5-quart Dutch oven over medium high heat saute onion in liquid of your choice (balsamic vinegar gets my vote) until tender, stirring occasionally.

Add rice and 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 mixture 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.

*Notes: If using no-salt-added tomatoes, reserve the drained liquid and add water to equal the 3 1/2 cups of liquid. Also, I add Tabasco sauce to make it a bit spicy.