RECIPES

Rice and Bean casserole

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Rice and Bean casserole

Rice and Bean casserole

Recipe by Julia Pacheco
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 2 cups 2 uncooked white rice

  • 3 tbs 3 olive oil

  • 15 oz 15 can kidney beans, drained and rinsed

  • 15 oz 15 can black beans, drained and rinsed

  • 15 oz 15 can tomato sauce

  • 2 cups 2 beef broth (or any type of broth)

  • 1 tbs 1 salt

  • 1/2 tsp 1/2 pepper

  • 1 tps 1 cumin

  • 2 tsp 2 chili powder

  • 1 tsp 1 oregano

Directions

  • Preheat oven to 350 degrees
    To a large bowl add in all of the ingredients and stir well. Spray a 9×13 baking dish with non stick spray add the casserole into the baking dish and spread it out evenly. Cover tightly with aluminum foil and bake for 50-55 minutes or until the rice is tender. If it’s not tender when the time is up continue to bake it for 10 minutes at a time until it is tender. Top with your favorite taco toppings and enjoy!

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