Time 1h50m Yield 8 Number Of Ingredients 14 Steps:
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. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish. 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. 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. 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.
Time 1h15m Yield 4 Number Of Ingredients 8 Steps:
Heat oven to 350°F. In ungreased 2-quart casserole, mix all ingredients except cheese. Cover; bake 1 hour to 1 hour 5 minutes or until liquid is absorbed. Stir; sprinkle with cheese.
Time 30m Yield 6 main-dish or 8-10 side-dish servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the first four ingredients. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until the cheese is melted. Serve with corn or tortilla chips.
Time 5h50m Yield 4 to 6 servings Number Of Ingredients 28 Steps:
Soak the beans 4 hours or overnight. Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if necessary, about 30 minutes. Puree half of the mixture, reserve. Meanwhile heat the stock to a boil, then add the rice and stir. Cover and reduce the heat to low. Simmer for 16 minutes, then stir in the herbs and butter. Cook 1 minute more and remove from the heat, fluff the rice with a fork. Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat. Grease a large casserole dish. Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage. Top with remaining cheese. Cool and cover, then store in the fridge until ready to eat. Preheat an oven to 350 degrees F. Bring the casserole to room temperature. Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving. Pass the cheese at the table. Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes. Then cool chicken in its stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Reserve the meat for another use.
Time 30m Yield 10 Number Of Ingredients 8 Steps:
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.
Time 35m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350°F. Grease an 8in square baking dish. Mix rice, egg, 1/2 cup of salsa, 1/2 cup of cheese and chili powder, press into bottom of dish. Mix beans and remaining salsa. Spoon over rice mixture. Sprinkle with remaining cheese. Bake 30 minutes.
Number Of Ingredients 4 Steps:
Cook rice according to package directions. Spread cooked rice in bottom of 9 x 13-inch pan coated with cooking spray. Spread 1 cup of salsa over rice. Place MORNINGSTAR FARMS Spicy Black Bean Veggie Burgers on top of salsa. Cover burgers with remaining salsa. Sprinkle with shredded cheese. Cover pan with aluminum foil. Bake at 350° F about 40 minutes.
Time 50m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Saute the first 3 ingredients until soft, about 15-20 minutes. Add salt and pepper and stir. Add the rinsed and drained beans. Gently saute the beans with cabbage-onion mixture for 10 minutes. Stir in the tomato and simmer for 5 more minutes. Adjust the seasonings. Serve over individual bowls of brown rice, top with yogurt or sour cream and sprinkle with chopped cilantro.
Time 50m Yield 8 servings. Number Of Ingredients 13 Steps:
Preheat oven to 350°. In a large nonstick skillet, saute green peppers, mushrooms and onion in water and oil until onion is tender. Add garlic; cook 1 minute longer. Add tomatoes, beans, rice and seasonings. Bring to a boil. , Reduce heat; cover and simmer 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat; stir in 1/2 cup cheese., Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted.
Time 15m Yield 4 servings Number Of Ingredients 10 Steps:
Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning. Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.
