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Categories:
brown rice black beans olive oil garlic onion green bell pepper red bell pepper yellow bell pepper tomatoes mushroom fresh parsley celery ground cumin Cheddar cheese Parmesan cheese
Viewed: 112 - Published at: 4 years agoIngredients
- 2 cups cooked brown rice
- 14 ounces canned black beans, rinsed and drained
- 2 tablespoons olive oil
- 2 cloves garlic, pressed
- 1/2 whole onion, sliced
- 1 whole green bell pepper, sliced
- 1 whole red bell pepper, sliced
- 1 whole yellow bell pepper, sliced
- 2 whole tomatoes, diced
- 1/2 lb mushroom, sliced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon celery seed
- 2 tablespoons ground cumin
- 2 cups shredded cheddar cheese
- 1/2 cup parmesan cheese
Method
- Cook 1 cup rice according to package directions, about 50 minutes.
- In 2 TB olive oil, saute peppers, garlic and onion until onion is soft but not brown.
- Add tomatoes and mushrooms and seasonings, and steam, covered for about 5-10 minutes.
- Add rinsed beans to cooked rice, and line the casserole dish with the bean and rice mixture.
- Add the sauteed vegetables to the top of this, and top all with cheeses.
- Bake at 350 for 25 minutes, or until cheeses are melted.
