VEGETARIAN FUSION BROWN RICE AND BLACK BEAN CASSEROLE


Number of servings: 3-4

Ingredients:
 

2 cups uncooked JAZZMEN brown rice
3 cups of water to cook with brown rice
1 cup of vegetable broth to cook with brown rice
1 tablespoon of olive oil
3 tablespoons of dice onion
1 medium zucchini, thinly sliced
2 cooked skinless boneless chicken breast ,chopped ( FOR NON-VEGETARIAN )
OR
2 cups of slice vegetarian chicken ( SO KAI ) and 1 cup of soaped bean curd sticks, chopped
1/2 cup of slice mushroom
1/2 teaspoon cumin
A pinch of salt
A pinch of cayenne pepper
1 can black beans, drained
1 green bell pepper, chopped
1/3 cup shredded carrots
2 cups shredded swiss cheese or mozzarella cheese

Preparation:

1. Rinse JAZZMEN brown rice with cold water and cook brown rice with water and vegetable
    broth in a rice cooker.
2. Preheat oven to 200℃.
3. Place olive oil in a pan over medium heat, and cook the onion until tender. Mix in the
    zucchini, chicken or vegetarian chicken (SO KAI) and bean curd sticks and mushrooms.
    Season with cumin, salt and cayenne pepper. Cook and stir until zucchini is lightly browned
    and chicken is cooked through.
4. Prepare a large bowl and mix 4-5 cups of cooked brown rice, onion, zucchini, chicken or
    vegetarian chicken (SO KAI) and bean curd sticks, mushrooms, black beans, bell pepper, 
    carrots and cheese.
5. Grease a large casserole dish with olive oil, transfer the mixture to the casserole dish and
    sprinkle remaining cheese on top of mixture.
6. Cover casserole loosely with foil and bake 30 mins in the preheated oven 200℃.
7. Uncover casserole and continue baking for 10 mins until cheese is lightly browned.