Brown Rice and Black Bean Casserole Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings

• cup brown rice
• 1 cup vegetable broth
• 1 tablespoon olive oil
• cup diced onion
• 1 medium zucchini, thinly sliced
• 2 cooked skinless boneless chicken breast halves, chopped
• cup sliced mushrooms
• teaspoon cumin
• Salt to taste
• Ground cayenne pepper to taste
• 1 (15 ounce) can black beans, drained
• 1 (4 ounce) can diced green chile peppers, drained
• cup shredded carrots
• 2 cups shredded Swiss cheese

Directions

1. Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
2. Preheat the oven to 350F (175C). Lightly grease a large casserole dish.
3. Heat the olive oil in a skillet over medium heat, and cook the onion until tender.
4. Add the zucchini, chicken, and mushrooms to the skillet. Season with cumin, salt, and ground cayenne pepper. Cook and stir until the zucchini is lightly browned and the chicken is heated through.
5. In a large bowl, combine the cooked rice, onion mixture, beans, chiles, carrots, and half of the shredded Swiss cheese.
6. Transfer the mixture to the prepared casserole dish and top with the remaining Swiss cheese.
7. Cover the casserole loosely with foil, and bake for 30 minutes in the preheated oven.
8. Uncover the casserole and continue baking for an additional 10 minutes, or until bubbly and lightly browned.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.