Ingredients
2 cups cooked brown rice
1 14 ounce can black beans, rinsed and drained
2-3 tablespoons olive oil
2 cloves garlic, minced
1/2 medium onion, sliced
1 whole green bell pepper, sliced
1 whole red bell pepper, sliced
1 whole yellow bell pepper, sliced
2 whole tomatoes, diced
1/2 pound mushrooms, sliced
1/4 cup fresh parsley, chopped
1 tablespoon celery seed
2 tablespoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups sharp cheddar cheese, reduced fat if you like, shredded
1/4 cup Parmesan cheese, shredded
Preparation
Cook 1 cup rice according to package directions. 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.
