2 cups brown rice

1 can Red Kidney Beans (drained and rinsed)

1 can White Navy Beans (drained and rinsed)

1 can Pinto Beans (drained and rinsed)

1 medium onion (chopped)

2 medium tomatoes (chopped)

1 cup frozen corn

1 cup frozen peas

2 TBS Olive Oil

3½ cups Vegetable Broth

Salt & Pepper (t0 taste)


  1. Preheat oven to 375ο
  2. In a 5 qt Dutch Oven (I use a cast iron pan. Most. Amazing. Pan. Ever.), heat oil and sauteé onions until tender.
  3. Add the rice and cook until slightly opaque (about 10 or 15 minutes); stir to keep from sticking (if needed add a little more olive oil).
  4. Add beans, tomatoes and vegetable broth to the rice and onion mixture. Bring to a boil.
  5. Cover tightly and place in the oven, baking until rice is tender and the broth has been absorbed (about an hour).
  6. Add the corn and peas, return to the oven and bake until heated through (another 15 minutes or so, add more a tad more vegetable broth if needed).
  7. Season with salt and pepper and serve.