Layered Rice Casserole



INGREDIENTS:

5 c  Brown rice; cooked

1 c  White beans; cooked

2 c  Corn kernels, frozen

2 c  tomatoes, canned; broken up

1 onion; chopped

2 Garlic cloves; crushed

1 tb Tamari, low sodium

1 ts Thyme

6 oz tomato paste

1/3 c  Vegetable broth

Paprika

DIRECTIONS:

1. Saute the onion and garlic in 1/4 cup broth. Combine with
the beans, corn, tomatoes, tamari, and thyme. Combine the
tomato paste and 1/2 cup water. In a casserole dish, layer 2
1/2 cups rice on the bottom, then the bean vegetable mixture,
then the tomato paste mixture. Cover with the remaining 2 1/2
cups of rice. Sprinkle with paprika. Bake at 350 degrees for
45 minutes, covered for 30 minutes, then uncovered for 15
minutes.



Layered Rice Casserole