Rice Casserole With Black Beans
Shan
People: 1
55 min

Ingredients

50 grams
Black Beans
0.25
Broccoli
0.75
Carrot
3 tbsp
Flax Seeds
3 tsp
Nutmeg
2 tbsp
Olive Oil
0.5
Onion
50 grams
Potatoes
70 grams
Rice
80 ml
Sour Cream
35 grams
Spinach
2 tsp
Thyme

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Prep

  1. Peel and cut your potatoes so that they all have a similar size and shape.
  2. Wash and cut your broccoli so that they all are a similar size.
  3. Finely chop your carrot and onion.

Heating Steps

  1. Boil rice according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
  2. Heat olive oil in a pan, add carrot and onion, nutmeg and thyme and fry at a lower temperature for several minutes.
  3. Turn up the heat to medium and add Potatoes to your pan and fry for 5 minutes, stirring occasionally.Then add Broccoli and fry for 5 minutes.Finally, add Black Beans and Spinach and fry for 5 extra minutes.
  4. Preheat your oven to 200°C (400°F).
  5. Lower the heat, add sour cream to your pan and mix.
  6. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add the cooked rice to your pan and mix evenly.
  2. Spread your ingredients evenly into a casserole dish.
  3. Cover your casserole dish with aluminum foil and bake in the oven at 200°C (400°F) for 30 minutes or until top is golden brown. Uncover for the last 10 minutes.
  4. Add Flax Seeds on top.