Serves 10
182 cal · 25 min
Caribbean Casserole
Recipe GLPR853b137e7c6853
A vibrant one-pot main dish featuring tender vegetables, hearty black beans, and fluffy brown rice seasoned with warm Caribbean spices. This wholesome casserole comes together quickly and serves a crowd with minimal cleanup.
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Ingredients
1 medium onion, chopped
1/2 medium green bell pepper, diced
1 tablespoon canola oil
1 can (14.5 ounces) low-sodium stewed tomatoes
1 can (15.5 ounces) low-sodium black beans, with liquid
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1 1/2 cups uncooked instant brown rice
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Heat the canola oil in a large pan or casserole dish over medium heat.
Add the chopped onion and diced green bell pepper to the hot oil. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened and tender but not browned.
Pour in the canned stewed tomatoes with their liquid and the black beans with their liquid. Add the dried oregano and garlic powder, stirring well to combine all ingredients.
Increase the heat to high and bring the mixture to a rolling boil.
Stir in the uncooked instant brown rice, mixing thoroughly to distribute evenly. Cover the pan with a lid.
Reduce the heat to low and simmer the covered casserole for 5 minutes without lifting the lid.
Remove the pan from the heat and let it stand, covered, for 5 minutes to allow the rice to finish absorbing the liquid and soften completely.
Fluff the casserole gently with a fork and serve hot.
