Yield: 4 servings
Bean & Rice Fajita Casserole in a Jar
A simple but delicious beans & rice that you can cook in casserole form in the oven. It's about as hands-off as you can get! Mix with water and bake, and dinner is done in no time!
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Ingredients
- 1 cup quick-cook red beans
- 1 cup quick-cook black beans
- 1 cup white rice
- 1/2 cup cheese powder
- 1/4 cup tomato powder
- 1 tablespoon taco seasoning
- 1 teaspoon granulated garlic
- 1/2 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 cup dehydrated minced onion
- 1/2 cup freeze-dried bell peppers
- 1 bay leaf
Instructions
- Layer ingredients into clean, wide-mouth mason jar in the order listed above. Shake to settle contents.
- Place new canning lid on top of jar. Using wide-mouth attachment for a FoodSaver, vacuum seal lid onto jar following instructions from your FoodSaver manual. (You can also insert an oxygen absorber before putting on lid if you'd like.)
- Remove vacuum attachment and put ring on. Tighten by hand, but don't over tighten.
- Label and date. Store in cool, dry location.
To cook:
Preheat oven to 350 degrees Fahrenheit. Empty contents of jar (minus oxygen packet if present) into large casserole dish. Add 6 cups of boiling water. Bake, uncovered, for 35 minutes.
Notes
Be sure to use quick cook beans in this recipe, NOT regular dry beans. If you don't want to get both types of quick cook, just double the amount of one of them (either black or red).
Nutrition Information:
Yield:
4Serving Size:
4 peopleAmount Per Serving: Calories: 256Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 522mgCarbohydrates: 38gFiber: 8gSugar: 3gProtein: 13g
Nutrition information provided as an estimate only.