Recipe Instructions:
INGREDIENTS
285 g brown rice
705 g vegetable broth can substitute chicken broth
1 tablespoon olive oil
1 onion diced
2 small zucchinis diced
226.8 g mushrooms sliced
1 teaspoon ground cumin
3 cloves garlic crushed
INSTRUCTIONS
Place the rice and broth into a large saucepan over high heat. Bring to a boil, cover, and reduce heat to low. Let simmer, covered, for 40-50 minutes until all liquids have been absorbed by the rice. Remember that brown rice takes longer to cook than white and you should check the packaging for estimated cooking times.
Before the rice is done, heat olive oil in a large skillet over medium-high heat. Saute the onions, zucchini, and mushrooms for about 5-7 minutes until all are cooked through. Add in the cumin and minced garlic and cook for an additional 1 minute. Remove from heat and place in a large mixing bowl.
In the large mixing bowl, combine the saute mixture, black beans, green chiles, carrots, cooked rice, and 1 cup of cheese. Stir with a spoon until everything is distributed fairly evenly. Transfer to a 9x13 baking dish that has been lightly sprayed with nonstick spray. Top with the remaining 1 cup of cheese.
Cover with aluminum foil **(See cooking lesson)** and bake in a 350 degree oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to let the cheese get slightly browned.
