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Rice And Beans Casserole

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Ingredients
  Rice 3 1⁄3 Cup (53.33 tbs)
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), crushed
  Green pepper 1 , pith and seeds removed and chopped
  Olive oil 3 Tablespoon
  Carrots 3 , diced
  Young green beans 8 Ounce, chopped
  Kidney beans 8 Ounce (Cooked / Canned)
  Chopped parsley 1 Tablespoon
  Ground saffron 1⁄4 Teaspoon
  Ground turmeric 1⁄4 Teaspoon
  Crushed coriander 1⁄4 Teaspoon
  Vegetable stock 2 Pint
Directions

GETTING READY
1) Half cook the rice and keep it aside.

MAKING
2) Take a pan, heat oil and fry garlic, onion, and green pepper until tender.
3) Stir fry carrots, green and kidney beans, parsley, as well as the half cooked rice.
4) Sprinkle saffron, coriander, turmeric into the stock and slowly pour in the rice-mix.
5) Allow it to boil and cook gently, stirring occasionally.
6) Keep the pan covered with a lid for 20 minutes or until the water is completely absorbed by the rice mixture.

SERVING
7) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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