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Brown Rice And Black Bean Casserole
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- #64337
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/3 cup brown rice
1 cup vegetable broth
1 tablespoon olive oil
1/3 cup diced onion
1 medium zucchini, thinly sliced
2 cooked skinless, boneless chicken breast halves, chopped
1/2 cup sliced mushrooms
1/2 teaspoon cumin
salt, to taste
cayenne pepper, to taste
1 can (15 ounce size) black beans, drained
1 can (4 ounce size) diced green chili peppers, drained
1/3 cup shredded carrots
2 cups shredded Swiss cheese
directions
Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes or until rice is tender.
Preheat oven to 350 degrees F.
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 half the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
Cover casserole loosely with foil and bake for 30 minutes in the preheated oven. Uncover and continue baking for 10 minutes, or until bubbly and lightly browned.
added by
1964
nutrition data
262 calories, 11 grams fat, 20 grams carbohydrates, 20 grams protein per serving.
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reviews & comments
March 15, 2011
My family loves this dish and I've cooked it for family and my husband's business associates. It is requested often at my house for dinner. It's very easy to make. I recommend using short grain rice cooked almost completely done to finish cooking after mixed with remaining ingredients. Be sure to use the remaining broth in the pan. It's an easy five star recipe. :)