Layered rice casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Brown rice; cooked |
| 1 | cup | White beans; cooked |
| 2 | cups | Corn kernels, frozen |
| 2 | cups | Tomatoes, canned; broken up |
| 1 | Onion; chopped | |
| 2 | Garlic cloves; crushed | |
| 1 | tablespoon | Tamari, low sodium |
| 1 | teaspoon | Thyme |
| 6 | ounces | Tomato paste |
| ⅓ | cup | Vegetable broth |
| Paprika | ||
Directions
Saute the onion and garlic in ¼ cup broth. Combine with the beans, corn, tomatoes, tamari, and thyme.
Combine the tomato paste and ½ cup water. In a casserole dish, layer 2½ cups rice on the bottom, then the bean vegetable mixture, then the tomato paste mixture. Cover with the remaining 2 ½ cups of rice.
Sprinkle with paprika. Bake at 350 degrees for 45 minutes, covered for 30 minutes, then uncovered for 15 minutes.
From the files of DEEANNE