Mexican

Rice and Black Bean Casserole is for Dinner.

Rice and Black Bean Casserole takes 20 minutes to prepare.

Rice and Black Bean Casserole takes 40 minutes to cook.

Rice and Black Bean Casserole makes 5 servings.

The ingredients for Rice and Black Bean Casserole are:

? 1/2 cup white rice (or 1/3 cup brown)
? 1 cup vegetable broth
? 1 tablespoon olive oil
? 1/2 cup diced onion
? ~1 cup shredded zucchini (1 medium)
? 3/4 cup sliced mushrooms
? ? t cumin
? 1 t salt (to taste)
? ? t ground cayenne pepper or chili powder (to taste)
? 1 (15 ounce) can black beans, drained
? 1/3 cup shredded carrots
? 1 ? cups shredded cheddar cheese

Here is how you make Rice and Black Bean Casserole:

1. Bring broth to a boil. Add rice, bring to boil again and reduce heat to low, cover, and simmer 20 minutes, or until rice is tender.2. Preheat oven to 350 degrees F (175 degrees C)3. Heat olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini and mushrooms. Season with cumin, salt, and ground cayenne pepper. Add carrots and cook another 3-5 minutes.4. In large bowl, mix the rice, veggie mixture, beans, and 1/3 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.5. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.Serving Size:?Makes 5 1-cup servings

The nutritional information for Rice and Black Bean Casserole is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 289.2

• Total Fat: 14.5 g
• Cholesterol: 35.6 mg
• Sodium: 757.7 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 6.7 g
• Protein: 15.7 g

Rice and Black Bean Casserole is Mexican cuisine.