Post by applecrisp1 on Sept 7, 2016 13:06:39 GMT -5
A big thanks to starting this board. All the work you two put in is much appreciated.
So to kick off my first post, starting with some basic rice and beans! This is one of those recipes that come in especially handy when you are low on groceries but have beans, rice, chicken broth etc . And, the only work you want to put into making dinner is to dig out your Pyrex pan from the top shelf and dice an avocado.
I've made this last night and once again I thought it was good. Just good basic rice and beans. It has a nice creamy texture to it too. And, avocado makes anything even better! Lots of rice and bean recipes that you make in the oven involve cheese (and often gobs) but none here.
Can add other toppings and tweaks (I changed up the spices a bit too). I was lazy and just topped with diced avocado and a big squirt of lime. I think some green onions and some cilantro would be good. And, I think leftovers would be good in a burrito too.
I always halve the recipe, make in 8 inch. Mine wasn't done when I pulled it out of the oven, so needed 10 min or so more. I found it surprising with the long baking time (as written) and then I needed ever longer. Think I need to check my oven.
Here's the recipe.
Rice & Bean Casserole with Guacamole
serves 4
Ingredients:
1 cup brown rice, dry
3 cups vegetable or chicken broth
1 8-oz can tomato sauce
1 14.5 oz can beans - drained and rinsed (I used bl beans)
1 4-oz can diced green chilies
(I omit)
1 1/2 tsp cumin
1 tsp chili powder
1 tsp salt (I cut back)
1/4 tsp garlic powder
2 avocados, very ripe
1 whole jalapeno, minced
pinch of cumin
big pinch of garlic salt
juice of 1-2 limes
Directions:
Preheat oven to 350 degrees.
In a 9 x 13″ pan, combine the rice, broth, beans, tomato sauce, green chilies, cumin, chili powder, salt and garlic powder. Stir well then cover TIGHTLY with tin foil. Place in oven and bake for 90 minutes {no peaking!}.
To make the guacamole topping, mash the avocados with the minced jalapenos, cumin, garlic salt and lime juice. Season with additional cumin and garlic salt to taste. When the rice and beans has finished cooking, serve on plates topped with a big scoop of guacamole!
So to kick off my first post, starting with some basic rice and beans! This is one of those recipes that come in especially handy when you are low on groceries but have beans, rice, chicken broth etc . And, the only work you want to put into making dinner is to dig out your Pyrex pan from the top shelf and dice an avocado.
I've made this last night and once again I thought it was good. Just good basic rice and beans. It has a nice creamy texture to it too. And, avocado makes anything even better! Lots of rice and bean recipes that you make in the oven involve cheese (and often gobs) but none here.
Can add other toppings and tweaks (I changed up the spices a bit too). I was lazy and just topped with diced avocado and a big squirt of lime. I think some green onions and some cilantro would be good. And, I think leftovers would be good in a burrito too.
I always halve the recipe, make in 8 inch. Mine wasn't done when I pulled it out of the oven, so needed 10 min or so more. I found it surprising with the long baking time (as written) and then I needed ever longer. Think I need to check my oven.
Here's the recipe.
Rice & Bean Casserole with Guacamole
serves 4
Ingredients:
1 cup brown rice, dry
3 cups vegetable or chicken broth
1 8-oz can tomato sauce
1 14.5 oz can beans - drained and rinsed (I used bl beans)
1 4-oz can diced green chilies
(I omit)
1 1/2 tsp cumin
1 tsp chili powder
1 tsp salt (I cut back)
1/4 tsp garlic powder
2 avocados, very ripe
1 whole jalapeno, minced
pinch of cumin
big pinch of garlic salt
juice of 1-2 limes
Directions:
Preheat oven to 350 degrees.
In a 9 x 13″ pan, combine the rice, broth, beans, tomato sauce, green chilies, cumin, chili powder, salt and garlic powder. Stir well then cover TIGHTLY with tin foil. Place in oven and bake for 90 minutes {no peaking!}.
To make the guacamole topping, mash the avocados with the minced jalapenos, cumin, garlic salt and lime juice. Season with additional cumin and garlic salt to taste. When the rice and beans has finished cooking, serve on plates topped with a big scoop of guacamole!
) like it. Leftovers IMO good in a burrito too. I was lazy, and diced the avocado with some lime and bit of salt -- too much "work" to mash and make guac. Ha.