Rice and bean casserole ~vegan, gluten free~

• Vegetarian
• Gluten free

• Produce

  • 2 large handfuls Baby spinach, leaves
  • 1 Cilantro, fresh
  • 3 ears Corn
  • 3 cloves Garlic
  • 1 15 ounce can Kidney beans, small red
  • 1 White onion, small

• Canned Goods

  • 3 cups Vegetables broth

• Condiments

  • 1 15 ounce can Tomato sauce, organic

• Pasta & Grains

  • 1 1/2 cups Brown rice

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tbsp Cumin

• Dairy

  • 1/2 cup Daiya cheese or organic shredded cheese

Found on beginwithinnutrition.com

Description

Ingredients

• 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

Directions

• Preheat oven to 350 degrees. Lightly oil or spray a 9x13 cooking dish and set aside.
• 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.
• 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.
• Top with fresh cilantro, serve warm and enjoy!