Rice & beans casserole - gh_9405

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive or salad oil
2 mediums Carrots, thinly sliced
1 medium Onion, chopped
1 teaspoon Chil1 powder
4 teaspoons Pepper
1 can (10 1/2-oz) condensed broccoli-cheese soup
1½ cup Parboiled rice
1 can (16 to 19-oz) black beans, rinsed and drained
1 can (15 1/4 to 19-oz) red kidney beans, rinsed and drained
1 pack (10-oz) frozen chopped broccoli, thawed

ABOUT 1 HOUR BEFORE SERVING:

1. Preheat oven to 375'F. In 4-quart saucepan over medium-high heat, in hot olive or salad oil, cook carrots and onion until golden and tender-crisp, stirring occasionally. Stir in chili powder and pepper; cook, stirring, 1 minute. Stir in broccoli-cheese soup and 1½ C water, over high heat, heat to boiling.

2. In deep 3-quart casserole, combine rice and beans; stir in hot soup mixture. Cover casserole and bake 40 minutes or until rice is tender and liquid is absorbed.

3. Stir broccoli into mixture in casserole; bake 5 minutes longer or until broccoli is heated through.

Each serving: About 5 85 calories, 1 0 9 fat, 1 8 mg cholesterol, 1070 mg sodium.

Good Housekeeping/May'94/scanned & fixed by DP & GG

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