Rice and Bean Casserole

Oh SNAP.  This is a good dish.  

Well.  I thought it was good.  Brandon enjoyed it as a side dish but it might be tough to convince him that it was supper worthy.  

So let's rephrase that and say oh SNAP.  This is a good vegan dish.

It's got several key players.....brown rice, black beans, green guac.  Lots of fiber and shiz to keep you full and prevent you from face planting into a bag of Cool Ranch Doritos (CRDs if you will) at three o'clock in the afternoon. It's also cheap and leftover. 

Now you just try and tell me that's not awesome.  Because I'm not even hearing any of it.      
Rice and Bean Casserole
from Eat Live Run

1 cup of uncooked brown rice
1 can of black beans, drained and rinsed
3 cups of vegetable broth
8 oz tomato sauce
4 oz diced green chilis 
1 1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp garlic powder

Preheat the oven to 350.  

In a large baking dish, combine all ingredients.  Cover tightly with foil and bake for 90 minutes...no peaking!

Serving size 1 cup
Points plus 6  

For an extra point you can add 2 tbl of guac.  I went the home style wholly guacamole route and didn't regret it.   

No comments:

Post a Comment