Rice and bean casserole

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 351.2
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 844.2 mg
  • Total Carbs: 67.8 g
  • Dietary Fiber: 7.8 g
  • Protein: 11.8 g

View full nutritional breakdown of Rice and bean casserole calories by ingredient
Submitted by:

Introduction

Easy mexican style vegan casserole. Easy mexican style vegan casserole.
Number of Servings: 6

Ingredients

    1.0 tsp Chili powder
    1.0 dash Pepper, black
    3.0 clove Garlic
    0.5 cup, chopped Onions, raw
    3.0 oz Dole Baby Spinach Salad
    1.75 cup Happy harvest tomato sauce
    1.0 tbsp cumin
    1.0 tsp table salt
    1.5 cup simply nature quick cook brown rice
    3.0 cup simply nature vegetable broth
    1.75 cup dakota's pride light red kidney beans
    279.0 gram Season's choice frozen corn
    0.5 cup daiya classic blend shreds

Directions

Preheat oven to 350. Lightly oil 913 baking dish and set aside. In a nonstick pan ovwr medium heat add onions and sautee until translucent. Add garlic and sautee until fragrant. Add tomato sauce, cumin, salt and pepper lower heat and simmer for 10 minutes. In a large bowl add uncooked rice, tomato mixture, broth, kidney beans, shredded spinach, 1/2 of the corn and mix until combined. Transfer to cooking dish and top with the rest of the corn kernels and the cheese. Cover with foil and bake for 1.5 to 2 hours. It is done when the rice is tender. Top with cilantro or avocado slices. Serving Size: Makes aprox. 6 - 1 1/2 cup servings

Number of Servings: 6.0

Recipe submitted by SparkPeople user TCRANE522.

Rate This Recipe