FOODS FOR LIFE GUIDEBOOK
Common Sense Guide
to Whole Foods

Foods for Life Recipes

Phoenix Bean, Corn & Rice Casserole

1 c. each of celery and onion, chopped
3 cloves garlic, minced
19 oz. tomatoes, drained and chopped
2 T. chili powder
1 organic green, red or yellow pepper, chopped
20 oz. kidney, pinto, or black beans, cooked, drained and rinsed
1 c. cooked brown rice
1 c. frozen corn or fresh corn
salt and pepper to taste
1/2 c. crumbled unsalted corn chips, bread crumbs, or whole grain crackers
1/2 c. grated soy cheese

In a saucepan combine the onion, celery, garlic, tomatoes and chili powder. Bring to a boil, reduce heat and simmer for 5 minutes.

Stir in the pepper, beans, rice and corn. Season with salt and pepper. Pour into an 8-cup casserole dish.

Cover and bake in a 350 degree oven for 15 minutes. Sprinkle with the corn chips and cheese, and bake UNCOVERED for 10 minutes longer or until the chips are crisp.

Serves 6.

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