[Updated Nov. 6, 2015]
“The savory aroma of this easy gluten-free, dairy-free, soy-free and egg-free recipe is matched only by its delicious flavor,” says Holly Yzquierdo. “It’s made with basic, inexpensive ingredients found in most pantries and it cooks effortlessly in the oven, an ideal dish for someone learning to cook.”
Serve this versatile casserole as an entree or a side. You can also spoon it on a bed of fresh greens with guacamole and pico de gallo, wrap it in a tortilla or enjoy it with a handful of corn chips and guacamole. “The leftovers taste even better the next day,” Yzquierdo says.
1 cup uncooked brown rice
3 cups water
1 (8-ounce) can tomato sauce
1 teaspoon salt, optional
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon ground cumin
1 (15-ounce) can black beans or pinto beans, rinsed and drained
1 cup corn, optional
1. Preheat oven to 350°F. Grease a 9×15-inch casserole dish.
2. Place all ingredients in prepared casserole dish. Stir gently to combine.
3. Bake in preheated oven 1 to 1½ hours until rice is tender and water is absorbed.
Each serving contains 314 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 599mg sodium, 62g carbohydrate, 10g fiber, 4g sugars