Ingredients:
2 cups cooked brown rice
14 ounces canned black beans, rinsed and drained
2 tablespoons olive oil
2 cloves garlic, pressed
1/2 whole onions, sliced
1 whole green bell peppers, sliced
1 whole red bell peppers, sliced
1 whole yellow bell peppers, sliced
2 whole tomatoes, diced
1/2 lb mushrooms, sliced
1/4 cup fresh parsley, chopped
1 tablespoon celery seeds
2 tablespoons ground cumin
2 cups shredded cheddar cheese
1/2 cup parmesan cheese
Directions:
Cook 1 cup rice according to package directions, about 50 minutes.
In 2 TB olive oil, saute peppers, garlic and onion until onion is soft but not brown.
Add tomatoes and mushrooms and seasonings, and steam, covered for about 5-10 minutes.
Add rinsed beans to cooked rice, and line the casserole dish with the bean and rice mixture.
Add the sauteed vegetables to the top of this, and top all with cheeses.
Bake at 350 for 25 minutes, or until cheeses are melted.
Servings: 6
Time preparation: 40 min.
Time total: 130 min.