Mexican Brown Rice and Black Bean Casserole

Mexican spices and several vegetables are mixed with brown rice in this healthy, flavorful, and freezable casserole dish.

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PRINTABLE RECIPE: https://thestayathomechef.com/mexican-brown-rice-and-black-bean/




Ingredients

1 1/2 cups brown rice
3 cups vegetable broth can substitute chicken broth
1 tablespoon olive oil
1 onion diced
2 small zucchinis diced
8 oz mushrooms sliced
1 teaspoon ground cumin
3 cloves garlic crushed
2 cups canned black beans
4 oz diced green chiles drained
3 large carrots shredded
2 cups mozzarella cheese divided


Instructions

1 00:00:21 - Place the rice and broth into a large saucepan over high heat. Bring to a boil, cover, and reduce heat to low. Let simmer, covered, for 40-50 minutes until all liquids have been absorbed by the rice. Remember that brown rice takes longer to cook than white and you should check the packaging for estimated cooking times.

2 00:00:52 - Before the rice is done, heat olive oil in a large skillet over medium-high heat. Saute the onions, zucchini, and mushrooms for about 5-7 minutes until all are cooked through. Add in the cumin and minced garlic and cook for an additional 1 minute. Remove from heat and place in a large mixing bowl.

3 00:01:40 - In the large mixing bowl, combing the saute mixture, black beans, green chiles, carrots, cooked rice, and 1 cup of cheese. Stir with a spoon until everything is distributed fairly evenly. Transfer to a 9x13 baking dish that has been lightly sprayed with nonstick spray. Top with the remaining 1 cup of cheese.

4 00:02:57 - Cover with aluminum foil **(See cooking lesson below)** and bake in a 350 degree oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to let the cheese get slightly browned.




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