Thursday, May 2, 2013

Mexican Rice and Black Bean Casserole

Going Vegan or Vegetarian does not need to be difficult or expensive.  Mexican Rice and Black Bean Casserole uses basic pantry staples and because it is made with beans and rice, no need to worry about being hungry or not getting enough protein.


1 cup brown rice
3 cups water
8 oz of tomato sauce
1 tsp salt
1 tsp onion powder
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1 can of drained black beans or 2 cups cooked
1 cup corn


Preheat Oven to 350
Add all of the ingredients to a casserole dish and stir
Bake for 1 to 1 1/2 hours, until rice is tender.


This will easily serve a family of four.

A salad of greens would make a nice side dish.

I often use canned corn and when I do, I use the entire can, so none go to waste.

This recipe is from the website