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Mexican Bean and Rice Casserole

Yields:6 servings
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Recipe Cooking TimePreparation30 minutes
Cooking55 minutes
Ready In90 minutes

Ingredients

1 tablespoon vegetable oil
1 large onion chopped
2 stalks celery chopped
1 each sweet red bell pepper diced
3 cups red kidney beans cooked
6 ounces tomato paste
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon basil
1/2 teaspoon oregano
1 pinch cayenne pepper if desired
3 tablespoons organic shoyu or tamari
1 cup arame soaked , optional
4 cups rice brown, cooked
1/2 cup parsley leaves chopped
3 large tomatoes ripe, sliced
5 each garlic cloves pressed

Directions

Heat the oil in a large skillet and sauté the onion, celery and red pepper till almost tender.

Blend together the beans, a small amount of the liquid from cooking them (about 1/4 cup), the tomato paste, the spices, and the shoyu or tamari in a blender or food processor to make a puree.

Transfer the puree to a large bowl.

Add the sautéed vegetables and the soaked arame (if desired) to the bean puree and mix well.

In a separate bowl, mix the rice and parsley together.

Oil a large, deep baking dish.

Place half of the rice in the bottom of the dish.

Spread half of the bean mixture over the rice, top it with half of the sliced tomatoes, and then distribute half of the pressed garlic over the tomatoes.

Repeat the layers.

Bake at 350 degrees for 45 minutes.

Delicious with steamed artichokes and a big green salad.

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Rob999

Member Review

****

Beef and Noodles with Sour Cream and Paprika

I have been making this fabulous recipe for more than 30 years! It was published in a wonderful Women's Day Cookbook series. The last line of this recipe should read: "sprinkle with paprika and parsley." I tried adding balsamic vinegar, and it gave it a nice flavor. I usually add more of everything so we'll have leftovers. This dish stands the test of time. Try it.

 
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