Rice And Black Bean Casserole Food

BROWN RICE AND BLACK BEAN CASSEROLE

Steps:

• Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
• In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
• 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.

RICE AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• If you have 2 cups of cooked rice left over from another meal, then toss cooked rice with lime juice. If you need to cook the rice before hand, cook 1 cup of rice per package directions - add bouillon cube to water. When done, let rice sit covered for 10 minutes. After rice has cooled, fluff and toss with lime juice.
• Add cooked rice to a large bowl. You'll be adding all the ingredients in to this bowl.
• Drain black beans and add to bowl.
• Saute spinach and minced garlic in a little oil until slightly wilted. Add to bowl.
• Add corn and scallions to saute pan and cook over medium heat for 3 minutes. Add corn and scallions to bowl.
• Grate zucchini and add to bowl.
• Add salsa to bowl.
• Add can of diced tomatoes (and juice in the can) to the bowl.
• Add 1 cup of grated cheese to the bowl.
• Mix everything together in the bowl.
• Lightly grease a 10 x 8 casserole.
• Pour rice and black bean mixture in to casserole pan.
• Top mixture with remaining 1 cup of grated cheese.
• Bake in the oven for 40 minutes.
• Remove and sprinkle minced parsley over the top as a garnish.

RICE 'N' BLACK BEAN BAKE

Steps:

• In a large bowl, combine the first four ingredients. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until the cheese is melted. Serve with corn or tortilla chips.

BLACK BEAN AND BROWN RICE CASSEROLE

Steps:

• Cook 1 cup rice according to package directions, about 50 minutes.
• In 2 TB olive oil, saute peppers, garlic and onion until onion is soft but not brown.
• Add tomatoes and mushrooms and seasonings, and steam, covered for about 5-10 minutes.
• Add rinsed beans to cooked rice, and line the casserole dish with the bean and rice mixture.
• Add the sauteed vegetables to the top of this, and top all with cheeses.
• Bake at 350 for 25 minutes, or until cheeses are melted.

THE BEST BAKED RICE AND BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

PORK, BLACK BEAN, AND RICE CASSEROLE

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
• Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

BLACK BEAN AND RICE ENCHILADAS

Steps:

• Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.

CHEESY PORK, RICE AND BLACK BEAN CASSEROLE

Steps:

• Season the pork cubes with salt and black pepper.
• Heat oil in a skillet; add in the pork and brown on all sides or until cooked through.
• Add in the onions, garlic and dried chili flakes (if using) the last 3 minutes of cooking.
• Transfer mixture to a greased 2 or 3-quart casserole dish.
• Add in all remaining ingredients (except the sour cream) mix with wooden spoon to combine.
• Bake in a 375 degree oven uncovered for 25-30 minutes or until the rice is tender.
• Sprinkle with shredded cheese; return to oven for 4-5 minutes or until the cheese is bubbley.
• Serve with sour cream on the side.

BLACK BEANS, RICE AND SAUSAGE CASSEROLE

Steps:

• Cook Uncle Ben's Soup Mix as directed.
• Saute green bell pepper, onion and Lil Smokies sausages until vegetables are soft and sausages are slightly brown.
• Add cooked rice, soup mix, green pepper,onion, sausages, and Goya Recaito to Uncle Ben's mix.
• Pour into a 2 quart casserole dish, top with Monterey Jack cheese and place in 350 degree oven until cheese is melted.

MEXICAN RICE AND BEAN CASSEROLE

Steps:

• Set oven to 350 degrees.
• In a large skillet or Dutch oven, heat the oil with water over medium heat.
• Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
• Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
• Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
• Transfer to a large greased baking dish.
• Sprinkle with mozza cheese over top.
• Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).

EASY BEAN AND RICE CASSEROLE

Steps:

• Combine water, rice, and bouillon cubes in a wide, shallow pot over medium-high heat. Bring to a boil, stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add lime juice and fluff rice with a fork.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a wide, shallow, oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cumin and chili powder; stir until fragrant, about 1 minute. Add rice, pinto beans, salsa, and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.
• Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly, about 5 minutes more.

CUBAN HAM, RICE AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350*F.
• Saute onions, green pepper, ham, bay leaf and 1/8 teaspoonful salt in oil. In large casserole, place drained beans, rice and onion/ham mixture. Toss lightly together. Cover and bake for 30 minutes or until thoroughly heated.

BLACK BEANS AND RICE

Steps:

• In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
• Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

BLACK BEAN TORTILLA CASSEROLE

Steps:

• In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. , Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans., Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.