More Than Just Rice Recipe

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More than just rice

Penny Shiel


We're trying to watch our cholesterol by eating a few vegetarian meals each week. The first time I served this I didn't call it "vegetarian" which is probably by my husband agreed to try it. He loved it and went back for seconds.

We've talked about making it with brown rice and just haven't gotten around to it yet. If you try it that way please be sure to let me know how it comes out.

★★★★★ 1 vote
at least six
20 Min
20 Min


2 1/2 c
jasmine rice, hot
1 large
sweet onion
1 can(s)
muir glenn fire roasted tomatoes
1 can(s)
black beans
1 1/2 c
shredded chedar cheese
2 Tbsp
butter or margarine


1Prepare the rice according to directions on the package and have it hot (at least warm) as you start to assemble the rest of the dish.
2Roughly chop and saute the onion in the butter/margarine until it's just barely tender. Do not brown.
3Put all of the rice into a greased 2 quart casserole dish. Layer the ingredients starting with the onion, then the tomatoes (put a little water in the can and get out all the juice if you'd like), black beans and lastly the cheese.
4Put the casserole into a 350 degree oven and let it bake for about 20 minutes. The cheese will melt (but not brown). Serve immediately.

About this Recipe

Course/Dish: Rice Sides
Other Tag: Quick & Easy