Green Bean Casserole with White Rice
This green bean rice casserole is an easy to prepare new take on a Thanksgiving classic with a Mexican-style twist.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mahatmarice.com.
Cooking tools:
- Oven
- Baking dish
- Skillet
- Saucepan
- Stove
- Fork
- Mixing bowl
- Aluminum foil
- Measuring spoon
Ingredients
- 1 ¼ cups Mahatma® Parboiled Rice
- 1 Tbsp. butter
- 1 (2 oz.) bag pine nuts (or ½ cup)
- 2 Tbsps. olive oil
- 2 garlic cloves, minced
- 3 Tbsps. white onion, chopped
- 2 tsp. rosemary, minced
- 1 tsp. salt, divided
- 3 1/4 cups vegetable broth
- 1 (18 oz. can) cream of mushroom soup (not condensed)
- 1 (10 oz. pouch) frozen cut green beans
- 1 cup Mexican style cheese (Manchego or Oaxaca), shredded
- cooking spray
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