A vegetarian black beans and rice casserole is a good addition to your cuisine, making a tasty and healthful meal for you and your family. A serving of black beans provides more than 20 percent of the daily value of the vitamin B1 and more than 50 percent of the daily value of folate. Brown rice is rich in the vitamins B1, B2, B3 and B6. Combining black beans and brown rice in a casserole ensures you and your family receive a generous intake of vitamins.
Step 1
Pour the vegetable broth in a pot and bring it to a boil over medium heat. Add the brown rice and reduce the heat to low. Cover the pot and let the mixture simmer for about 45 minutes, or until the rice is tender.
Step 2
Preheat your oven to 350 degrees Fahrenheit and grease a casserole dish. Heat the olive oil in a skillet and cook the onion over medium heat until it is tender. Add the zucchini and mushrooms and mix lightly. Add the cumin, salt and pepper to taste. Cook until the zucchini is lightly browned, stirring occasionally.
Step 3
Take a large bowl and mix together the cooked rice, cooked onion, zucchini and mushrooms, beans, chiles and carrots. Transfer this mixture to the casserole.
Step 4
Cover the casserole with aluminum foil and place it in the preheated oven. Bake it for 30 minutes, uncover it and bake for 10 more minutes, or until the mixture is bubbly and slightly browned.
Things You'll Need
- 1 cup vegetable broth
- 1/3 cup brown rice
- 1 tbsp. olive oil
- 1/3 cup onion, diced
- 1 medium zucchini, thinly sliced
- 1/2 cup mushrooms, sliced
- 1/2 tsp. cumin
- Salt to taste
- Cayenne pepper to taste
- 1, 15-oz. can black beans, drained
- 1, 4-oz. can diced green chile peppers, drained
- 1/3 cup carrots, shredded
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