Mexican Bean and Rice Casserole

Yields:	6 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	55 minutes
	Ready In	90 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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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.

Reviewed by Rob999

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