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Brown Rice and Black Bean Casserole

SUBMITTED BY: LYSLW PHOTO BY: Reks

"A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!"

RECIPE RATING:

Read Reviews (81)

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PREP TIME	15 Min
COOK TIME	1 Hr 35 Min
READY IN	1 Hr 50 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/3 cup brown rice
1 cup vegetable broth
1 tablespoon olive oil
1/3 cup diced onion
1 medium zucchini, thinly sliced
2 cooked skinless boneless chicken breast halves, chopped
1/2 cup sliced mushrooms
1/2 teaspoon cumin
salt to taste
ground cayenne pepper to taste
1 (15 ounce) can black beans, drained
1 (4 ounce) can diced green chile peppers, drained
1/3 cup shredded carrots
2 cups shredded Swiss cheese

DIRECTIONS

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.

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REVIEWS

Reviewed on Feb. 26, 2007 by KikiD

I wasn't sure if I liked this at first, but it really grew on me the second day. Added lots... MORE

Reviewed on Jul. 17, 2006 by Cardamum

Very tasty...I'm already looking forward to having leftovers for lunch today! My husband... MORE

Reviewed on Jan. 30, 2008 by ChristinaTheMouse

This was delicious! I'm giving it five stars based on how good it would be even without my... MORE

Reviewed on Dec. 23, 2006 by Chuck

Nice change from the everyday. I took the advise of other reviewers and used about 1 cup of... MORE

Reviewed on Mar. 14, 2005 by LindaT

This is very tasty. I did make a few modifications due to personal tastes, but kept pretty... MORE

Reviewed on Feb. 16, 2005 by RUDY11

Excellent. My husband, who hates veggies, loved this recipe. I used western style chili... MORE

Reviewed on Sep. 18, 2007 by SilverXeno

My husband LOVES this! And I have a harder time getting HIM to eat his veggies than I do with... MORE

Reviewed on Sep. 13, 2006 by ZippyO

This recipe was absolutely scrumptious. We did however spice it up a tad bit more by adding... MORE

Reviewed on Jan. 13, 2006 by Sola

This was really, really tasty. I subbed just over a cup of sliced bell peppers that I sauteed... MORE

Reviewed on May 30, 2005 by OTTOS2

I usually won't touch zucchini with a ten foot pole, however, in this recipe it was very good.... MORE

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