Vegetable Bean Rice Casserole Food

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.

ONE POT RICE AND VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 190°C (Gas Mark 5 / 375°F).
• Add the oil to a large saucepan or oven-proof casserole dish, and add the red onion, aubergine, courgette, mushrooms, garlic and mixed herbs. Cook over a medium heat for 5 minutes, until the vegetables are fragrant and beginning to brown.
• If you used a saucepan that's not oven-proof, transfer to an oven-safe casserole dish. Add the rice, stock, tomatoes, beans, pesto, and plenty of black pepper. Mix well to combine.
• Add a lid to the pan (or cover tightly with foil, if you don't have a lid), and bake in the oven for around 30 minutes. The rice should be fairly soft. Stir the casserole well, then add the breadcrumbs and grated cheese to the top. Bake again, uncovered, for a further 20 minutes, or until the topping is crisped up to your liking.

VEGETARIAN RICE & BEAN CASSEROLE RECIPE

Steps:

• Heat a skillet over medium heat. Preheat oven to 375 degrees. Spray a 2 1/2 quart baking dish with cooking oil.
• Add tablespoon of oil to skillet. Saute onion, pepper and garlic until softened, about 4-5 minutes.Then remove from heat.
• In a large mixing bowl, add cooked peppers/onion/garlic, rice, beans, corn, tomato paste, vegetable stock, salt and pepper, oregano, and cumin. Gently mix together. Fold in cheddar cheese.
• Evenly spread mixture in baking dish. Bake in oven for 25 minutes (30 minutes if cooking from frozen).
• Remove from oven. Sprinkle with green onions. Scoop out portions and serve with favorite toppings.

VEGETABLE & BEAN RICE CASSEROLE

Steps:

• Lime-Garlic Sauce: In a small saucepan, Melt butter slowly over medium heat OR briefly heat oil over medium heat.
• Mix in cornstarch.
• Gradually stir in milk.
• Bring mixture to a boil, stirring constantly.
• Boil for 1 minute and then remove from heat.
• Stir in garlic and lime-juice to taste.
• (I prefer a rather strongly flavored sauce as the flavor will be diluted when mixed into the casserole).
• Casserole: Prepare rice, beans, and vegetables according to package directions, separately.
• Divide sauce evenly between rice and vegetables.
• Mix so that rice and vegetables are well-coated.
• Spread rice evenly in bottom of 11 x 7 casserole.
• Spread vegetables over rice.
• Sprinkle 1/2 cup shredded cheddar over vegetables.
• Spread beans over cheese.
• Sprinkle remaining cheese over beans.
• Cover and bake at 350°F until heated through and cheese is melted (15-20 minutes assuming that rice and beans are still warm).

VEGETARIAN CASSEROLE

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

SOUTHWEST VEGGIE AND RICE CASSEROLE

Steps:

• Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
• In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
• In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
• Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
• Sprinkle the green onions over the casserole and serve.

VEGETABLE RICE CASSEROLE

Steps:

• Spread the rice into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with zucchini, yellow squash, onion and half of the basil; top with green pepper, celery and tomatoes. Combine the brown sugar, salt and pepper; sprinkle over vegetables. Drizzle with oil. Cover and bake at 350° for 1 hour or until tender. Sprinkle with remaining basil.

VEGETABLE & RICE CASSEROLE

Steps:

• Spray 2-quart casserole to prevent massive sticking.
• Layer the casserole contents in exactly the order listed above.
• Cover and bake in a 375°F oven for 35-40 minutes.

VEGGIE BEAN CASSEROLE

Steps:

• In a large Dutch oven, saute the carrots, celery, onion, green pepper in oil for 5 minutes. Add the garlic. chili powder and cumin; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. , Cover and bake at 350° for 45-50 minutes or until thickened and vegetables are tender.