Bean and Rice Casserole


Nonstick cooking spray

1 cup chopped onions

1 cup chopped green pepper

1/2 cup sliced fresh mushrooms

2 cloves garlic, finely minced

2 cups water

1 can (15-ounces) tomato sauce

1 cup frozen corn

1/4 teaspoon cayenne pepper

1/4 teaspoon cumin

1/2 teaspoon chili powder

1 cup brown rice

1 can (16-ounces) dark red kidney beans, rinsed and drained

1 can (16-ounces) black beans, rinsed and drained


Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set it aside.

Spray a large nonstick skillet with cooking spray. Add the onions, green pepper, mushrooms and garlic and saute until the veggies are soft.

In a large bowl, combine the sauteed vegetables, water, tomato sauce, corn, cayenne, cumin, chili powder, brown rice, kidney beans and black beans.

Pour the mixture into a baking dish. Cover and bake for 45 minutes until the rice is tender.

Makes 8 servings