Sunday, December 11, 2011

Brown Rice and Black Bean Casserole


When I saw this recipe on a fellow blogger's website, I knew I had to add it to our menu.  I did make several changes and it turned out absolutely delicious.  Serena even loved it and ate all the vegetables hidden in it!  The leftovers were equally as good.  I'll definitely make this again.

Brown Rice and Black Bean Casserole
adapted from On My Menu

1 cup brown rice
2-1/4 cup chicken broth
1 Tbs. olive oil
1/3 cup onion, diced
1 medium zucchini, chopped or thinly sliced
3 Tyson Grilled and Ready frozen chicken breasts, cooked and diced 
3/4 cup sliced mushrooms
1/2 tsp. cumin
Salt, to taste
Cayenne Pepper, to taste
1 (15 oz.) can black beans, rinsed and drained
1 (4 oz.) can green chilies
1/3 cup carrots, chopped small
2-1/2 cups shredded cheddar cheese

Mix the rice and chicken broth in pot on stovetop, bring to a boil. Reduce heat to low, cover and simmer 30 minutes, or until rice is tender. Preheat oven to 375 degrees. Heat the chicken according to the directions on the bag and then dice up into bite size pieces.  Lightly grease a medium-sized casserole dish. Heat the olive oil in a skillet over medium heat and cook the carrot, zucchini, carrot, and mushrooms. Season with cumin, salt and cayenne pepper. Cook and stir until zucchini is lightly browned and all vegetables are tender. In a large bowl, mix the rice, onion, zucchini, chicken, mushrooms, beans, chilies, carrots, and 2 cups of the cheddar cheese. Transfer to the baking dish and sprinkle remaining cheese on top. Bake for 30 minutes or until hot and bubbly.

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