A fabulous recipe I found on Allrecipes! I served it with salsa chicken (recipe will be coming) so I left out the chicken the recipe calls for but I did put in the leftover salsa chicken and reheated the next day and it was great. I imagine the casserole with the chicken added would be a great one-dish meal.
Brown Rice Casserole
1/3 cup brown rice
1 cup water, chicken broth, vegetable broth
1 tbsp olive oil
1/3 cup diced onion
1 medium zucchini, thinly sliced
2 cooked boneless chicken breasts, chopped, (optional)
1/2 cup sliced mushrooms
1/2 tsp cumin
salt and cayenne pepper to taste
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chilie peppers, drained ~ use fire roasted if you can find them
1/3 cup shredded carrots
2 cups shredded taco or Mexican cheese
Cook rice using the water or broth according to package directions.
Preheat oven to 350º and grease a casserole dish.
Heat olive oil in a large skillet over medium heat and saute onion until tender and translucent. Mix in the zucchini, chicken (if using), and mushrooms. Season with the cumin, salt and cayenne. Saute until chicken in heated through and zucchini is browned.
In a large mixing bowl, mix the cooked rice, mixture in skillet, beans, chilis, carrots, and 1/2 of the cheese. Transfer to casserole dish and sprinkle with the remaining cheese.
Cover with foil and bake 30 minutes. Uncover, and continue baking for 10 more minutes or until lightly browned and bubbly around the edges.
Makes 6-8 servings.