Dinner

One-pot Bean and Rice casserole is for Dinner.

One-pot Bean and Rice casserole takes 5 minutes to prepare.

One-pot Bean and Rice casserole takes 150 minutes to cook.

One-pot Bean and Rice casserole makes 8 servings.

The ingredients for One-pot Bean and Rice casserole are:

1/2 cup each brown and wild rice, dry, rinsed, drained
1 onion, chopped
2 cloves garlic, minced (and/or 1 tsp. granulated garlic -- Penzey's roasted garlic is good)
1 can (11 oz.) sweet corn
1 can (4 oz.) hatch chilis, or any kind of fresh or canned chilis you like. Sometimes I use multicolored fresh bell peppers.
1 tablespoon chili powder
1/2 teaspoon smoked paprika
1 can (15 to 30 ounces -- use whatever you have) any kind of beans. I used peruanos on the day I made this recipe, but any beans will do
2 teaspoons vegetable or tomato bouillon powder, optional -- for lower salt content, leave it out.
2 cups boiling water, mixed with the bouillon powder if you're using it

Here is how you make One-pot Bean and Rice casserole:

Mix everything together in an oven-proof casserole dish or Dutch oven. Cover and bake 2 hours on 350. Uncover and bake until most of the water is gone, usually 15-30 minutes. Mix and serve.Serving Size: Makes a lot. I'm guessing 8 1-cup servings, but I will come back and edit if notNumber of Servings: 8Recipe submitted by SparkPeople user WHOLEFOODLOVER.

The nutritional information for One-pot Bean and Rice casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 250.5

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 286.4 mg
• Total Carbs: 50.3 g
• Dietary Fiber: 7.4 g
• Protein: 11.2 g

The dietary needs meet for One-pot Bean and Rice casserole is Vegan