Rice & Beans Casserole - Gh_9405 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive or salad oil,
1 1/2 cup: Parboiled rice,
2 medium: Carrots, thinly sliced
1 can: , (16 to 19-oz) black beans,
1 medium: Onion, chopped
-rinsed and drained,
1 tsp: Chil1 powder,
1 can: , (15 1/4 to 19-oz) red kidney
4 tsp: Pepper,
-beans, rinsed and drained
1 can: , (10 1/2-oz) condensed
1 package: , (10-oz) frozen chopped
-broccoli-cheese soup,
-broccoli, thawed
Directions:
ABOUT 1 HOUR BEFORE SERVING:
1. Preheat oven to 375F. 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 1 1/2 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/May94/scanned & fixed by DP & GG
Source from luhu.jp
1. Preheat oven to 375F. 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 1 1/2 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/May94/scanned & fixed by DP & GG
Source from luhu.jp