Gluten-Free Vegetable And Bean Bake Recipe

About this recipe

This hearty and wholesome dinner combines pinto beans, fresh vegetables, and rice in a flavorful gluten-free casserole. Perfect for solution seekers looking for a simple yet satisfying meal.

Ingredients

• - Thyme Bunched Herb
• 1 Kg Carrots - 1kg
• 1kg 1kg Green Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 439G Goya Pinto Beans, 439G
• - Ktc Vegetable Oil
• 500G White Pearl Italian Pudding Rice 500g
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a medium bowl, mix 1 1/2 cups of water with 1/4 teaspoon of cayenne pepper and 1/4 teaspoon of thyme.
3. 3. In a two-quart casserole dish, combine 1/2 cup diced carrots, 1/2 cup diced green pepper, 1 finely chopped onion, 1 cup cooked pinto beans, and 1/2 cup uncooked rice.
4. 4. Pour the seasoned water mixture over the ingredients in the casserole dish and stir gently to combine.
5. 5. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 45 minutes.
6. 6. Remove the cover and bake for an additional 10 minutes to allow the top to lightly brown.
7. 7. Remove from the oven, let it cool for a few minutes, and serve warm.