Rice & Bean Casserole with Guacamole

Rice & Bean Casserole with Guacamole

Prep Time: 5 minutes
Total Time: 95 minutes

Ingredients
1 cup brown rice, dry (I used white)
3 cups vegetable or chicken broth
1 8-oz can tomato sauce
1 4-oz can diced green chiles
1 14.5 oz can kidney beans, drained and rinsed
1 1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp garlic powder
guacamole (store-bought, or see below to make your own)


Directions
Preheat oven to 350 degrees.
In a 9 x 13" pan, combine the rice, broth, beans, tomato sauce, green chilies, cumin, chili powder, salt and garlic powder. Stir well then cover TIGHTLY with tin foil. Place in oven and bake for 90 minutes {no peaking!}. 

If you want to make your own guacamole:
Guacamole:
2 avocados, very ripe
1 whole jalapeno, minced (I left it out)
pinch of cumin
big pinch of garlic salt
juice of 1-2 limes

To make the guacamole topping, mash the avocados with the minced jalapenos, cumin, garlic salt and lime juice. Season with additional cumin and garlic salt to taste. 

When the rice and beans has finished cooking, serve on plates topped with a big scoop of guacamole!