Rice, Bean, & Veggie Casserole

I love this casserole!  It is easy to make and full of lots of yummy veggies plus brown rice.  That makes it a healthy dish for the whole family.  My recipe is adapted from this one on the All Recipes website.  


Rice, Bean, & Veggie Casserole
2/3 cup brown rice
2 cups vegetable broth
2 Tbsp. olive oil
2/3 cup diced onion
2 medium zucchini, thinly sliced
1 8 oz. pkg. sliced mushrooms
2/3 cup shredded carrots
2 -15 oz. cans black beans, drained
2 -4 oz. cans green chilies, drained
4 cups cheddar cheese
1 tsp. cumin
salt to taste
ground cayenne pepper to taste

Preheat oven to 350 degrees.

In a pot combine rice and vegetable broth, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes.

In a skillet cook the onions in the olive oil over medium heat until tender.  Mix in the zucchini and mushrooms. Add the cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned.

In large bowl, mix the cooked rice, onion, zucchini, mushrooms, beans, chilies, carrots, and 1/2 of the cheese. Transfer to a lightly greased casserole dish, and sprinkle with remaining cheese.

Cover the casserole loosely with foil, and bake 30 minutes. Uncover, and bake for 10 minutes, or until bubbly and lightly browned.

Enjoy!

* You can also freeze the prepared casserole mix in a ziploc bag or container for later.  To prepare, just remove it from the freezer, thaw, and place in a lightly greased casserole dish.  Sprinkle with the remaining amount of cheese and bake as usual.