Beans and Rice, Rice and Beans. Yum!

I love beans and rice. There are about a million different ways of combining rice and beans. This one is easy because you stick it in the oven. You could change this recipe for different kinds of rice. Brown rice is healthy and tasty but takes a long time to cook. Corn has never been one of my favorite vegetables, but in the past few years I've learned to love it when it's added to other vegetables. I especially like corn that's roasted on the grill, then added to a recipe.

Bean and Rice Casserole
Ingredients:
2 cup uncooked brown rice (rinsed well)
1 med. onion, chopped
2 tablespoons olive oil
1 can (15 1/4 - 19 oz) red kidney beans, drained and rinsed or equivalent dried, cooked
1 can (15-16 oz) black beans, drained and rinsed or equivalent dried, cooked
1 can (15-19 oz) chickpeas, drained and rinsed or equivalent dried, cooked
1 can (14 1/2 - 16 oz) canned, stewed tomatoes, drained or 2 cups chopped fresh ones when available.
1 cup chopped mild chilies
10 oz. frozen green peas, thawed by placing under running water
1 cup frozen corn, thawed by placing under running water or fresh off the cob. Good fresh corn is beginning to appear in our markets.
Dash of Tabasco ( "If you don't add Tabasco how will they know it's not dessert?" is my motto)
Salt and pepper to taste ( you won't need much if you're using canned vegetables. )

Directions:
Preheat oven to 375. In a 5-quart Dutch oven over medium high heat, sauteé onion in olive oil until tender, stirring occasionally. Add rice, cook while stirring until parched and opaque. Add beans, tomatoes, chilies and 3 1/2 cups of water to rice and onion in Dutch oven and bring mixture to boil. Cover tightly place in oven, baking until rice is tender and liquid is absorbed (around 1 hour for brown rice) Add peas and corn, adjust seasonings, and return to oven about 15 more minutes.


366 Delicious Ways to Cook Rice, Beans, and Grains by Andrea Chesman is an excellent collection of reciprs that combine beans and grains.