Mexican Bean & Rice Casserole Recipe

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Mexican Casserole Recipes

Ingredients:

1 tbsp oil
1 large onion, chopped
2 celery stalks, chopped
1 red bell pepper, diced
3 cup red kidney beans, cooked
1 enough liquid from cooking the bean, s to make a puree
6 oz tomato paste
1 tsp cumin
1 tsp chili powder
1 tsp basil
1/2 tsp oregano
1 pinch cayenne, if desired
3 tbsp shoyu or tamari
1 cup arame, soaked (optional)
4 cup brown rice, cooked
1/2 cup parsley, chopped
3 large tomatoes, ripe, sliced
5 garlic cloves, pressed

Instructions:

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

Servings: 6

 

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