BLACK BEAN AND BROWN RICE CASSEROLE
I made this up with ingredients I had on hand one night, and it won an "Honorable Mention" in Good Housekeeping one month!
Provided by cmacooks
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook 1 cup rice according to package directions, about 50 minutes.
- In 2 TB olive oil, saute peppers, garlic and onion until onion is soft but not brown.
- Add tomatoes and mushrooms and seasonings, and steam, covered for about 5-10 minutes.
- Add rinsed beans to cooked rice, and line the casserole dish with the bean and rice mixture.
- Add the sauteed vegetables to the top of this, and top all with cheeses.
- Bake at 350 for 25 minutes, or until cheeses are melted.
BROWN RICE AND BLACK BEAN CASSEROLE
A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!
Provided by LYSLW
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 1h50m
Yield 8
Number Of Ingredients 14
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, chicken, 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, chicken, 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.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 11.5 g, Cholesterol 76.7 mg, Fat 21 g, Fiber 1.3 g, Protein 25.3 g, SaturatedFat 11.7 g, Sodium 363.2 mg, Sugar 2.7 g
BLACK BEANS WITH BROWN RICE
Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. -Sheila Meyer, North Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.
Nutrition Facts : Calories 327 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 11g fiber), Protein 12g protein.
RICE AND BLACK BEAN PILAF
Steps:
- Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
- Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
- Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
- Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
- Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium
Nutrition Facts : Calories 308 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 155 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 11 grams, Sugar 5 grams
RICE AND BEANS CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 5h50m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Soak the beans 4 hours or overnight.
- Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if necessary, about 30 minutes. Puree half of the mixture, reserve.
- Meanwhile heat the stock to a boil, then add the rice and stir. Cover and reduce the heat to low. Simmer for 16 minutes, then stir in the herbs and butter. Cook 1 minute more and remove from the heat, fluff the rice with a fork.
- Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat.
- Grease a large casserole dish. Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage. Top with remaining cheese. Cool and cover, then store in the fridge until ready to eat.
- Preheat an oven to 350 degrees F. Bring the casserole to room temperature.
- Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving. Pass the cheese at the table.
- Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes. Then cool chicken in its stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Reserve the meat for another use.
SOUTHWEST VEGGIE AND RICE CASSEROLE
Provided by Beth Moncel
Categories Bean Rice Bake Dinner Casserole/Gratin
Yield Serves 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
- In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
- In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
- Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
- Sprinkle the green onions over the casserole and serve.
RICE 'N' BLACK BEAN BAKE
"When I come home from work, I start cooking rice for this meatless casserole right away," mentions Kathy Prado of Fort Worth, Texas. "The rest is a breeze, because it's just opening cans and mixing. That's my kind of cooking."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 main-dish or 8-10 side-dish servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first four ingredients. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until the cheese is melted. Serve with corn or tortilla chips.
Nutrition Facts : Calories 362 calories, Fat 17g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 907mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.
CHICKEN AND RICE WITH BLACK BEAN SALSA
This is a really nice one dish recipe that is incredibly easy, and my boys/husband love it. Being that they are not big fans of rice, I considered this one a success. Credit to the OrderingDisorder blog.
Provided by lawmama
Categories One Dish Meal
Time 45m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- First, start your rice. Brown rice can take up to 45 minutes to cook sometimes (although I like the Uncle Ben's 10-minute brown rice). Time it accordingly so that the rice is finished by the time the main dish is finished.
- Pour the salsa into the bottom of a 13" x 9" glass baking dish. You can add extra if you want salsa leftover to mix into the rice.
- Fillet the chicken breasts. Lay them on top of the salsa.
- Bake for 25 minutes.
- Remove from the oven and pour the black beans in the baking dish. Bake for another 10 minutes.
- Take it out again and sprinkle the top with shredded cheese. Bake for another 2 minutes or until the cheese melts.
- Dish out the chicken and black beans onto plates. Then, mix in the prepared rice into the dish with the leftover salsa and beans, and serve alongside the chicken. Enjoy!
Nutrition Facts : Calories 492.8, Fat 9.7, SaturatedFat 5.3, Cholesterol 23.7, Sodium 1041.2, Carbohydrate 78.5, Fiber 18.5, Sugar 5, Protein 25.9
EASY BEAN AND RICE CASSEROLE
Serve this easy rice and bean casserole topped with avocado and sour cream or use as a burrito filler. Inspired by Green Valley Kitchen's Rice and Black Bean Casserole.
Provided by Jax
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine water, rice, and bouillon cubes in a wide, shallow pot over medium-high heat. Bring to a boil, stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add lime juice and fluff rice with a fork.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a wide, shallow, oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cumin and chili powder; stir until fragrant, about 1 minute. Add rice, pinto beans, salsa, and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.
- Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly, about 5 minutes more.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 49.7 g, Cholesterol 26.8 mg, Fat 13.2 g, Fiber 5.1 g, Protein 12.9 g, SaturatedFat 7 g, Sodium 496.4 mg, Sugar 3.2 g
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