rice and bean casserole ~vegan, gluten free~
Serves: 6
adapted from Eat, Live, Run
  • 2 tablespoons extra virgin olive oil
  • 1 small white onion, finely chopped
  • 3 cloves garlic, minced
  • 1 15 ounce can organic tomato sauce
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • sea salt and pepper to taste
  • 1.5 cups uncooked brown rice
  • 3 cups vegetables broth
  • 1 15 ounce can small red kidney beans (black beans or chickpeas would work too!)
  • 2-3 large handfuls of baby spinach leaves, shredded
  • 3 ears grilled corn, kernels removed or 2 cups frozen corn
  • ½ cup shredded daiya cheese or organic shredded cheese
  • fresh cilantro for garnish
  1. Preheat oven to 350 degrees. Lightly oil or spray a 9x13 cooking dish and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent and golden. Add garlic and sauté until fragrant. Add tomato sauce, cumin, chili powder, sea salt and pepper. Lower heat and simmer for 10 minutes.
  3. In a large bowl add uncooked brown rice, tomato mixture, broth, kidney beans, shredded spinach and mix until combined. Transfer to cooking dish, top with corn kernels and shredded cheese. Cover with tin foil and bake for 1.5-2 hours. Casserole is done when rice is tender.
  4. Top with fresh cilantro, serve warm and enjoy!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2014/07/07/rice-bean-casserole-vegan-gluten-free/
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