*  Exported from  MasterCook  *
 
                      MEXICAN BEAN AND RICE CASSEROLE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Oil
    1       lg           Onion -- chopped
    2                    Celery stalks -- chopped
    1                    Red bell pepper -- diced
    3       c            Red kidney beans -- cooked
                         Enough liquid from cooking
                         -the beans to make a puree
    6       oz           Tomato paste
    1       t            Cumin
    1       t            Chili powder
    1       t            Basil
      1/2   ts           Oregano
            pn           Cayenne, if desired
    3       tb           Shoyu or tamari
    1       c            Arame -- soaked (optional)
    4       c            Brown rice -- cooked
      1/2   c            Parsley -- chopped
    3       lg           Tomatoes, ripe -- sliced
    5                    Garlic cloves -- pressed
 
    Heat the oil in a large skillet and saute th eonion,
   celery and red pepper till almost tender.
   
    Blend together the beans, a small amount of the
   liquid from cooking them (about 1/4 cup), the tomato
   paste, the spices, and the shoyu or tamari in a
   blender or food processor tomake a puree. Transfer the
   puree to a large bowl.
   
    Add the sauteed vegetables and the soaked arame (if
   desired) to the bean puree and mix well.
   
    In a separate bowl, mix the rice and parsley together.
   
    Oil a large, deep baking dish. Place half of the rice
   in the bottom of the dish. Spread half of the bean
   mixture over the rice, top it with half of the sliced
   tomatoes, and then distribute half of the pressed
   garlic over the tomatoes. Repeat the layers.
   
    Bake at 350 degrees for 45 minutes.
   
    Delicious with steamed artichokes and a big green
   salad.
   
    From the files of DEEANNE
  
 
 
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