A no-fuss casserole...watch it disappear!
1/3 c. long-cooking brown rice, uncooked
1 c. vegetable broth
1 T. olive oil
1/3 c. onion, diced
1 zucchini, thinly sliced
1/2 c. sliced mushrooms
1/2 t. ground cumin
salt to taste
cayenne pepper to taste
15-oz. can black beans, drained and rinsed
4-oz. can diced green chiles, drained
1/3 c. carrots, peeled and shredded
2 c. shredded Swiss cheese, divided
Combine rice and vegetable broth in a saucepan and bring to a boil. Reduce heat to low; cover and simmer for 45 minutes. Set aside. Heat oil in a skillet over medium heat; sauté onion until tender. Stir in zucchini, mushrooms, cumin, salt and cayenne pepper. Cook and stir until zucchini is lightly golden. In a large bowl, mix rice, onion mixture, beans, chiles, carrots and one cup cheese. Pour into a greased 13"x9" baking pan; sprinkle with remaining cheese. Cover casserole loosely with aluminum foil. Bake at 350 degrees for 30 minutes. Uncover and continue baking 10 minutes, or until bubbly and lightly golden. Serves 6 to 8.
If you need to reheat rice to add to a casserole recipe, simply steam it in a colander over a pot of boiling water.