Rice And Beans Casserole

Name: Rice And Beans Casserole
Ingredients: 1 Tbsp. olive or salad oil; 1 medium carrot, thinly sliced; 1 medium onion, chopped; 1 tsp. chili powder; 1/4 tsp. pepper; 1 (10 3/4 oz.) can broccoli and cheese soup; 1 1/2 c. parboiled rice; 1 (16 to 19 oz.) can black beans, rinsed and drained; 1 (15 1/2 oz.) can red kidney beans, rinsed and drained; 1 (10 oz.) pkg. frozen broccoli, thawed

10 ingredients

5 steps

Ingredients

1 Tbsp. olive or salad oil
1 medium carrot, thinly sliced
1 medium onion, chopped
1 tsp. chili powder
1/4 tsp. pepper
1 (10 3/4 oz.) can broccoli and cheese soup
1 1/2 c. parboiled rice
1 (16 to 19 oz.) can black beans, rinsed and drained
1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (10 oz.) pkg. frozen broccoli, thawed

Directions

1

About 1 hour before serving, preheat oven to 375°.
2

In a 4-quart saucepan over medium-high heat, in hot olive or salad oil, cook carrots and onion until golden and tender-crisp, stirring occasionally.
3

Stir in chili powder and pepper.
4

Cook, stirring 1 minute.
5

Stir in broccoli cheese soup and 1 1/2 cups water over high heat to boiling.