1 can red kidney beans (15-1/2-19 oz), drained, rinsed
1 can black beans (15-1/4-19 oz), drained, rinsed
1 can garbanzo beans (15-1/4-19 oz), drained, rinsed
1 can stewed tomatoes (14-1/2-16 oz), drained
1 can chopped mild chiles (4 oz), drained
10 oz frozen green peas, thawed by placing under running water
1 cup frozen corn, thawed by placing under running water
Instructions
Preheat oven to 375 degrees. In a 5-qt Dutch oven over medium high heat, saute onion in liquid of your choice (balsamic vinegar, olive oil, water) until tender, stirring occasionally.
Add rice. Cook while stirring until parched and slightly opaque. Add beans, tomatoes, chiles and 3-1/2 cups of water to rice and onion in Dutch oven and bring mixture to a boil.
Cover tightly and place in oven, baking until rice is tender and liquid is absorbed (around 1 hour for brown rice).
Add peas and corn, adjust seasoning, and return to oven until heated through.
Originally Submitted
12/28/2018
0 Out of 5 from
0 reviews
You can add this BEAN AND RICE CASSEROLE recipe to your own private DesktopCookbook.