Bean & Rice Casserole - Daniel Fast

1 meduim onion, chopped
2T olive oil
2 cups uncooked brown rice
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can garbanzo beans, rinsed and ddrained
1 can stewed tomatoes, drained
1 can chopped mild chilies
10 ounces frozen peas (thawed by running under water)
10 ounces frozen corn (thawed by running under water)

can use some wild rice to replace brown rice

In a 5-qu Dutch oven over medium high heat, saute onion in liquid of your choice (balsamic vinegar, olive oil, water) ((olive oil factored into this recipe))

Add rice; cook while stirring until parched and slightly opaque

Add RINSED beans, drained tomatoes, chilies and 3 1/2 cups of water to rice and onion. Bring mixture to boil

Cover tightly, place in oven, baking until rice is tender and liquid is absorbed (around an hour)

Add peas and corn, adjust seasonings, and return to oven till veggies are hot.

Serving Size: 1/8 of finished meal

Number of Servings: 8

Recipe submitted by SparkPeople user FASDAIDE.