Ingredients for - Meatless Rice and Bean Casserole

1. Water 4 cups
2. Uncooked brown rice 1 ½ cups
3. Beef base (such as Better than Bouillon®) 1 tablespoon
4. Cooking spray (such as Pam®) 1 tablespoon
5. Olive oil 2 tablespoons
6. Zucchini, quartered and sliced 4 small
7. Sweet yellow onion, diced ¼ medium
8. Garlic, minced 3 large cloves
9. Baby portobello mushrooms, stemmed and roughly chopped 6 small
10. Black beans, rinsed and drained 1 (15 ounce) can
11. Ripe tomatoes, chopped 4 medium
12. Cheese, cheddar 2 cups
13. Garlic salt 2 teaspoons
14. Italian seasoning 1 teaspoon
15. Dried basil 1 teaspoon
16. Ground paprika 1 teaspoon

How to cook deliciously - Meatless Rice and Bean Casserole

1 . Stage

Combine water, rice, and beef base in a rice cooker. Seal and select setting according to manufacturer's instructions; cook until tender, about 45 minutes. Fluff with a fork.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

3 . Stage

Heat olive oil in a large skillet over medium heat. Add zucchini and onion; saute until tender, about 5 minutes. Add mushrooms and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in rice, black beans, tomatoes, 1/2 of the Cheddar cheese, garlic salt, Italian seasoning, basil, and paprika. Spoon into the prepared casserole dish and sprinkle with remaining Cheddar.

4 . Stage

Bake in the preheated oven until cheese is melted and casserole is heated through, about 20 minutes.