Brown Rice Casserole
This recipe is really versatile. It's easy to leave out the chicken or change up the vegetables. I usually leave out the chicken and serve it with salsa chicken or something similar. For the diced green chili peppers, use fire roasted if you can find them.
INGREDIENTS
Nutrition- 1⁄3cup brown rice
- 1
- 1tablespoon olive oil
- 1⁄3cup diced onion
- 1
- 2
- 1⁄2cup sliced mushrooms
- 1⁄2teaspoon cumin
- salt and cayenne pepper
- 1
- 1
- 1⁄3cup shredded carrot
- 2cups taco cheese or 2 cups mexican cheese, shredded
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DIRECTIONS
- Cook rice using the water or broth according to package directions.
- Preheat oven to 350º and grease a casserole dish.
- Heat olive oil in a large skillet over medium heat and saute onion until tender and translucent.
- Mix in the zucchini, chicken (if using), and mushrooms. Season with the cumin, salt and cayenne.
- Saute until chicken in heated through and zucchini is browned.
- In a large mixing bowl, mix the cooked rice, mixture in skillet, beans, chilis, carrots, and 1/2 of the cheese.
- Transfer to casserole dish and sprinkle with the remaining cheese.
- Cover with foil and bake 30 minutes.
- Uncover, and continue baking for 10 more minutes or until lightly browned and bubbly around the edges.
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