Bean and ­Rice­ Casserole

Bean and Rice Casserole

The Purple Vegan

2 c. uncooked rice

1 med. onion, chopped

1 can (15 ¼ ‐ 19 oz) red kidney beans, drained or equivalent dried, cooked

1 can (15‐16 oz) black beans, or equivalent dried, cooked

1 can (15‐19 oz) garbanzo beans, or equivalent dried, cooked

1 can (14 ½ ‐ 16 oz) canned, stewed tomatoes, drained

1 can (4 oz) chopped mild chiles,

10 oz. frozen green peas, thawed

1 cup frozen corn

Preheat oven to 375.

In a 5‐qt dutch oven over medium high heat, "saute" onion in liquid of your choice (balsamic vinegar gets my vote) 'til tender, stirring occasionally. Add rice, cook while stirring until parched and opaque.

Add beans, tomatoes, chiles and 3 ½ cups of water to rice and onion in dutch oven and bring mixture to boil.

Cover tightly place in oven, baking until rice is tender and liquid is absorbed (around 1 hour for brown rice)

Add peas and corn, adjust seasonings, and return to oven until heated through.

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