Layered Rice Casserole

5 c Brown rice; cooked

1 c White beans; cooked

2 c Corn kernels, frozen

2 c Tomatoes, canned; broken up

1 Onion; chopped

2 Garlic cloves; crushed

1 tb Tamari, low sodium

1 ts Thyme

6 oz Tomato paste

1/3 c Vegetable broth

Paprika Saute the onion and garlic in 1/4 cup broth. Combine with the beans, corn, tomatoes, tamari, and thyme. Combine the tomato paste and 1/2 cup water. In a casserole dish, layer 2 1/2 cups rice on the bottom, then the bean vegetable mixture, then the

tomato paste mixture. Cover with the remaining 2 1/2 cups of rice. Sprinkle with paprika. Bake at 350 degrees for 45 minutes, covered for 30 minutes, then uncovered for 15 minutes. From the files of DEEANNE