Layered rice casserole

8 servings

Ingredients

Quantity Ingredient
5 cups Brown rice; cooked
1 cup White beans; cooked
2 cups Corn kernels, frozen
2 cups Tomatoes, canned; broken up
1 Onion; chopped
2 Garlic cloves; crushed
1 tablespoon Tamari, low sodium
1 teaspoon Thyme
6 ounces Tomato paste
⅓ cup Vegetable broth
Paprika

Directions

Saute the onion and garlic in ¼ cup broth. Combine with the beans, corn, tomatoes, tamari, and thyme.

Combine the tomato paste and ½ cup water. In a casserole dish, layer 2½ cups rice on the bottom, then the bean vegetable mixture, then the tomato paste mixture. Cover with the remaining 2 ½ cups of rice.

Sprinkle with paprika. Bake at 350 degrees for 45 minutes, covered for 30 minutes, then uncovered for 15 minutes.

From the files of DEEANNE

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