-
-
My review
Brown Rice and Black Bean Casserole
0
LYSLW
"A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 50 m servings 337Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 390506 Ratings
-
-
-
-
-
Most helpful positive review
12/23/2006
Nice change from the everyday. I took the advise of other reviewers and used about 1 cup of shredded carrot. I also doubled the brown rice. ( that rice sure had a nice flavor simmered in the veg...
Most helpful critical review
12/10/2009
Ever read a recipe, reviews & think "That sounds good!" & as you're putting it together, change your tune competely? Here's one. It's not that it was bad, just not good. Main reason I chose i...
Most helpful
Most positive
Least positive
Newest
12/23/2006
Nice change from the everyday. I took the advise of other reviewers and used about 1 cup of shredded carrot. I also doubled the brown rice. ( that rice sure had a nice flavor simmered in the veg...
1/30/2008
This was delicious! I'm giving it five stars based on how good it would be even without my changes! Omitted the mushrooms and carrots (didn't have any), chicken broth instead of veggie (what I...
7/17/2006
Very tasty...I'm already looking forward to having leftovers for lunch today! My husband really, really loved this. I liked it a lot as well, but would probably change up a few things in the f...
5/9/2009
Very good. Tried it on the basis of the good reviews it received. I needed a good casserole recipe to take to a friend's house. Very pleased that I picked this recipe. When my husband saw i...
9/13/2006
This recipe was absolutely scrumptious. We did however spice it up a tad bit more by adding 1/4 cup minced garlic, and using the shredded "Mexican Four Cheese" packs that virtually all cheese m...
9/18/2007
My husband LOVES this! And I have a harder time getting HIM to eat his veggies than I do with our 3 yr old. I love the flavors, I love the blending of such different ingredients...and when I f...
3/14/2005
This is very tasty. I did make a few modifications due to personal tastes, but kept pretty much the same ingredients. I used a lot more zucchini and mushrooms, left out the cheese entirely and c...
2/26/2007
I wasn't sure if I liked this at first, but it really grew on me the second day. Added lots more vegetables than called for. Also used the mexican cheese, as suggested by others.
1/13/2006
This was really, really tasty. I subbed just over a cup of sliced bell peppers that I sauteed with the chicken instead of the zuchinni and mushrooms (no decent zuchinni around here in Jan. and I...