Mexican bean and rice casserole
Mexican Rice Casserole Vegetarian Vegan Beans
Last updated 6/12/2012 12:52:05 AM. Recipe ID 13760. Report a problem with this recipe.
Title: Mexican bean and rice casserole
Categories: Vegetarian, Vegan, Main dish
Yield: 6 Servings
1 tb Oil
1 lg Onion; chopped
2 Celery stalks; chopped
1 Red bell pepper; diced
3 c Red kidney beans; cooked
Enough liquid from cooking
-the beans to make a puree
6 oz Tomato paste
1 ts Cumin
1 ts Chili powder
1 ts Basil
1/2 ts Oregano
pn Cayenne, if desired
3 tb Shoyu or tamari
1 c Arame; soaked (optional)
4 c Brown rice; cooked
1/2 c Parsley; chopped
3 lg Tomatoes, ripe; sliced
5 Garlic cloves; pressed
Heat the oil in a large skillet and saute th eonion, 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 tomake a puree. Transfer the
puree to a large bowl.
Add the sauteed 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.
From the files of DEEANNE
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