Bitsy's Kitchen
Bean and Rice Casserole
2 c. uncooked rice
1 med. onion, chopped
1 can (15 1/4 - 19 oz) red kidney beans, drained, rinsed
1 can (15-16 oz) black beans
1 can (15-19 oz) garbanzo beans
1 can (14 1/2 - 16 oz) canned, stewed tomatoes, drained*
1 can (4 oz) chopped mild chilies, drained
10 oz. frozen green peas, thawed
1 cup frozen corn, thawed
Preheat oven to 375° F.
In a 5-qt dutch oven over medium high heat, sauté onion in liquid of your choice until tender, stirring occasionally. Add rice, cook while stirring until parched and opaque. Add beans, tomatoes, chilies and 3 1/2 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.
* If using no-salt-added tomatoes, reserve the drained liquid and add water to equal the 3 1/2 cups of liquid.