Rice & beans casserole - gh_9405
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive or salad oil |
| 2 | mediums | Carrots, thinly sliced |
| 1 | medium | Onion, chopped |
| 1 | teaspoon | Chil1 powder |
| 4 | teaspoons | Pepper |
| 1 | can | (10 1/2-oz) condensed broccoli-cheese soup |
| 1½ | cup | Parboiled rice |
| 1 | can | (16 to 19-oz) black beans, rinsed and drained |
| 1 | can | (15 1/4 to 19-oz) red kidney beans, rinsed and drained |
| 1 | pack | (10-oz) frozen chopped broccoli, thawed |
Directions
ABOUT 1 HOUR BEFORE SERVING:
1. Preheat oven to 375'F. 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 1½ 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/May'94/scanned & fixed by DP & GG
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