Mexican Bean and Rice Casserole
| Yield: | 6 Servings |
| Categories: | Vegan, Vegetarian, Main Dishes |
| 1 | tb | Oil |
| 1 | lg | Onion; chopped |
| 2 | Celery stalks; chopped | |
| 1 | Red bell pepper; diced | |
| 3 | c | Red kidney beans; cooked |
| Enough liquid from cooking the beans to make a puree | ||
| 6 | oz | Tomato paste |
| 1 | ts | Cumin |
| 1 | ts | Chili powder |
| 1 | ts | Basil |
| 1/2 | ts | Oregano |
| pn | Cayenne, if desired | |
| 3 | tb | Shoyu or tamari |
| 1 | c | Arame; soaked (optional) |
| 4 | c | Brown rice; cooked |
| 1/2 | c | Parsley; chopped |
| 3 | lg | Tomatoes, ripe; sliced |
| 5 | Garlic cloves; pressed |
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