Barbara’s Beans and Rice Casserole
This is a wonderful vegetarian main dish. The beans and rice are complimentary proteins and make a complete meat substitute.
It is also very easy to make this one light by using plain yogurt (I would use whole milk yogurt here). If the package instructions for the rice call for butter, half it. You can always add a dribble of olive oil at the end if the rice needs a little more creaminess.
My friend Barbara made this regularly for our small group at church and it is always popular. It is great to go places and find hot vegetarian options readily available!
Yield: 4 - 6 servings
Time: 1 hour
9x9 square casserole sprayed with non-stick spray
350 degrees
Ingredients:
1 pkg yellow or saffron rice, to make two cups
1 can black beans, drained
1 cup taco sauce - hotness according to your taste (Look for the one in the jar or bottle.)
1 cup light sour cream (I would sub out whole milk yogurt)
1/2 cup fresh cilantro, chopped
Instructions:
Prepare rice according to package instructions. Warm the black beans and taco sauce in a pan on the stove top. Place rice evenly in the bottom of the casserole dish, top with beans. Bake for 30 minutes at 350. Before serving top the hot casserole with sour cream and sprinkle with cilantro.