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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
(
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)
Servings
US
METRIC
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
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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
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KikiD
Feb. 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.
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10 users found this review helpful
I wasn't sure if I liked this at first, but it really grew on me the second day. Added lots...
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Reviewed on Jul. 17, 2006 by
Cardamum
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Cardamum
Jul. 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 future. First, it's called a brown rice casserole, but I didn't think there was nearly enough rice. I'd double the rice amount in the future. The carrot is also lost...not enough for flavor or even really color. I'd either added far more or omit entirely in the future. The swiss was good, but I think I'd like to try this with cheddar instead or in addition. Lastly, I think the chicken could be easily omitted to make this a vegetarian meal if so desired. This recipe is great as written, and I think it'll stand up to customization as well so I'm excited to try it again with my own spin. Thanks!
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9 users found this review helpful
Very tasty...I'm already looking forward to having leftovers for lunch today! My husband...
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Reviewed on Jan. 30, 2008 by
ChristinaTheMouse
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ChristinaTheMouse
Jan. 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 had), probably doubled the cumin and used chili powder instead of the peppers (I'm a hot-spice wimp), and added a can of (well-drained) petite diced tomatoes. I also halved the cheese -- 1/2 C mexican blend mixed in, then maybe 1/2 C on top -- to watch my middle! (If anyone else tries with tomatoes, I made sure to spoon off the 1/2 C or so of liquid that they released. It would have been soggy otherwise!) My boyfriend LOVED IT, and I will make it again and again! The best part is -- only $.60 a serving!!!
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6 users found this review helpful
This was delicious! I'm giving it five stars based on how good it would be even without my...
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Reviewed on Dec. 23, 2006 by
Chuck
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Chuck
Dec. 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 vegetable broth ) I also used cheddar cheese instead of swiss. Next time I will mix montary jack cheese and cheddar. My family enjoyed it, and will make it again
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5 users found this review helpful
Nice change from the everyday. I took the advise of other reviewers and used about 1 cup of...
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Reviewed on Mar. 14, 2005 by
LindaT
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LindaT
Mar. 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 cut back on the chicken. I then added the mixture to whole wheat tortillas with some salsa and made some healthy veggie/riec/bean burritos for lunch. Very good and it made lots. Thanks for the recipe.
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5 users found this review helpful
This is very tasty. I did make a few modifications due to personal tastes, but kept pretty...
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Reviewed on Feb. 16, 2005 by RUDY11
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RUDY11
Feb. 16, 2005
Excellent. My husband, who hates veggies, loved this recipe. I used western style chili beans instead of black beans, omitted the mushrooms and served with sour cream and salsa. It was a big hit at dinner tonight.
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4 users found this review helpful
Excellent. My husband, who hates veggies, loved this recipe. I used western style chili...
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Reviewed on Sep. 18, 2007 by
SilverXeno
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SilverXeno
Sep. 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 first saw it, I really thought it might be weird. The only part I didn't like was the prep work. I suppose if I used leftover chicken from another meal, that would considerably shorten my prep time. But I tend to cook for EXACTLY who needs to eat, with very little leftovers. And I really couldn't see there being 2 whole leftover breasts from any of our meals! I am actually pregnant right now & have been directed by my midwives to have some sort of hearty meal with plenty of protein & complex carbs (yay for brown rice!) ready to eat after I deliver. I am going to make this & freeze it. I wish there were MORE stars to rate with!! It is TRULY a fabulous blend of food groups & flavor!
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3 users found this review helpful
My husband LOVES this! And I have a harder time getting HIM to eat his veggies than I do with...
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Reviewed on Sep. 13, 2006 by ZippyO
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ZippyO
Sep. 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 makers sell instead of using Swiss, plus we added extra cumin and cayenne pepper, and put sour cream on the servings. Aside from the cheese, this is not only a filling meal, but healthy.
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3 users found this review helpful
This recipe was absolutely scrumptious. We did however spice it up a tad bit more by adding...
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Reviewed on Jan. 13, 2006 by
Sola
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Sola
Jan. 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 don't like mushrooms). I did closer to 2/3 cup of carrots and did a mix of cheddar and monteray jack cheeses. The end result was great and I will definitely make this again
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3 users found this review helpful
This was really, really tasty. I subbed just over a cup of sliced bell peppers that I sauteed...
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Reviewed on May 30, 2005 by OTTOS2
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OTTOS2
May 30, 2005
I usually won't touch zucchini with a ten foot pole, however, in this recipe it was very good. My husband, who dislikes rice, beans, and chicken really enjoyed this recipe! I will definately be making it again.
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3 users found this review helpful
I usually won't touch zucchini with a ten foot pole, however, in this recipe it was very good....
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