Booya.
A few weeks ago I made the beans and froze them in two-cup sizes. To make them, I soaked them overnight and threw them in the pressure cooker with a bay leaf, veggie broth, veggies and Adobo seasoning for about 25 minutes or so. When I was ready to make this casserole, I just pulled a bag out the day before and had them handy in the fridge.
For the rice-earlier in the week I had simmered it with some home made veggie broth, a few veggies-such as carrots, onions and garlic-as well as some Adobo seasoning. I cooked about four servings up to use for the week and had about half left over.
Finally, I sautéed up some greens for a cookout and I used this recipe minus the beans. All the leftovers went right into this dish.
The casserole below is completely estimated so if you throw in more or less of each ingredient it should still come out awesome. And get crazy. Change up the grains or the type of beans…whatever goes.
The onion sauce is the key. You gotta try making the onion sauce.
Estimated Nutrition Facts
4 Servings
Amount Per Serving
Calories 221.2
Total Fat 1.5 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 10.4 mg
Potassium 547.6 mg
Total Carbohydrate 43.1 g
Dietary Fiber 7.2 g
Sugars 0.1 g
Protein 10.0 g
Vitamin A 24.0 %
Vitamin B-12 33.3 %
Vitamin B-6 126.3 %
Vitamin C 14.9 %
Vitamin D 0.0 %
Vitamin E 2.3 %
Calcium 8.4 %
Copper 10.6 %
Folate 35.0 %
Iron 13.6 %
Magnesium 11.0 %
Manganese 23.3 %
Niacin 71.3 %
Pantothenic Acid 4.6 %
Phosphorus 11.7 %
Riboflavin 144.5 %
Selenium 10.2 %
Thiamin 166.0 %
Zinc 10.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.