Hedgerow Black Bean and Brown Rice Casserole

Ingredients

• 1/3 cup brown rice
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1/3 cup diced onion
• 1 medium zucchini, thinly sliced
• 1 pound cooked boneless, skinless chicken breast, chopped into small pieces
• 1/2 cup sliced mushrooms
• 1/2 teaspoons cumin
• 1/4 teaspoon cayenne pepper
• 1 15-ounce can black beans, drained
• 1 4-ounce can diced green chilies
• 1/3 cup shredded carrots
• 2 cups low-fat Swiss cheese, shredded

Directions

1. 1

   Stir together the rice and vegetable broth in a pot, and bring to a boil. Next, reduce heat to low, cover, and simmer 45 minutes or until rice is tender.

2. 2

   Heat the oven to 350 °F. Lightly grease a large casserole dish with nonstick nonstick spray.

3. 3

   Next, heat olive oil in skillet over medium heat, cook onion until tender. Stir together in zucchini, chicken, mushrooms, and seasonings.

4. 4

   Continue cooking and stir until zucchini is lightly browned and chicken is heated. Next, in large bowl, mix cooked rice, onion, zucchini, chicken, mushrooms, beans, chilies, carrots, and 1 cup Swiss cheese.

5. 5

   Next, transfer to prepared casserole dish and sprinkle with remaining 1 cup Swiss cheese. Next, cover casserole loosely with foil, bake for 30 minutes in preheated oven.

6. 6

   Next, uncover, continue baking 10 minutes or until lightly browned.