Tasty Tuesday Brown Rice Chicken and Beans Casserole!

For those of you looking to keep those New Year's resolutions to eat healthy, this one from our own Diva Donna looks like a winner!

Cheryl, My hubs loves his hotdishes or casseroles. So I'm always looking for ways to  make tasty, and  HEALTHY DISHES. So this recipe made him happy with a bit of tang and zucchini too. (And  I threw in a big  wolf shifter Joe Manganiello from  HBO's True Blood in for good measure, I find him over the top sexy and I can't believe it, my hubs loves this show too.)

 Brown Rice Chicken and Beans Casserole
 Serves 8
 

















Ingredients

• 1/3 cup brown rice
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1/3 cup diced onion
• 1 medium zucchini, thinly sliced
• 2 cooked skinless boneless chicken breast halves, chopped
• 1/2 cup sliced mushrooms
• 1/2 teaspoon cumin
• salt to taste
• ground cayenne pepper to taste
• 1 (15 ounce) can black beans, drained
• 1 (4 ounce) can diced green chile peppers, drained
• 1/3 cup shredded carrots
• 2 cups shredded Swiss cheese

Directions

1. Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
3. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
4. In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
5. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned