The recipe also called for Minute Rice, which I don't typically have, but I subbed regular white rice and it turned out fine. I think you could also use brown rice, though you might need to bake the casserole a bit longer to make sure that the rice is fully cooked.
We liked this casserole a lot. The beans and rice were a nice change from the casserole staple of pasta, and the dish had a good southwest flavor. I used two pounds of ground beef and doubled the other ingredients (as pictured above) in order to have extra for the freezer. I was able to make three 8" x 8" casseroles, which gave us a meal for the night this was scheduled plus TWO additional dinners to stash in the freezer - awesome!
We enjoyed this casserole, and found the meat/beans/rice combo to be hearty and filling. It held up well in my lunch at school the next day. This is on my "recommended" list for freezer cooking - enjoy!
~Mamie "When the going gets weird, the weird turn pro!" (Hunter S. Thompson)
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