Serves: 5
Total Calories: 339
Bring 2 1/2 cups water to boil. Add 1 cup brown rice. Cover; reduce to simmer for 45 minutes. Sauté onion and garlic cloves in olive oil in large skillet. Add seasoned tomatoes in juice and drained beans to onion and garlic. Add parsley, celery seed, basil, white pepper, and ground cumin to taste. Add 1 bay leaf. Let simmer for 20 minutes. Add cooked brown rice. Simmer 10–15 additional minutes. Serve with a fresh green salad and cornbread.
This Beans and Rice Casserole recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.
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