Bean Brown Rice and Corn Casserole
Ingredients
| 2 cups chicken or vegetable broth, divided | ||
| 1 tbs olive oil | ||
| 1 cup chopped onion | ||
| 2 cups brown rice | ||
| 1 (15 oz) can kidney beans, drained and rinsed | ||
| 1 (15 oz) can garbanzo beans, drained and rinsed | ||
| 1 (15 oz) can black beans, drained and rinsed | ||
| 1 (14.5 oz) can of stewed tomatoes | ||
| 2 jalapeno peppers, seeded and diced | ||
| 3 cloves garlic, minced | ||
| 1 cup frozen corn, thawed | ||
| 1/4 cup cilantro, chopped | ||
| 1 cup fresh salsa | ||
| kosher salt and black pepper to taste |
This is an easy to prepare casserole that contains kidney, garbanzo, black beans, brown rice and corn.
- Heat the olive oil in a dutch oven or a large saucepan.
- Add the onion and saute until the onion is soft, about 2-3 minutes.
- Add the garlic and saute for another minute or so.
- Add the rice, broth, beans, tomatoes, and jalapenos, then season with salt and pepper.
- If necessary add more stock or water to cover.
- Stir and bring mixture to a boil.
- Stir in the corn and cilantro.
- Taste for seasoning and re-season with salt and pepper if necessary.
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