Rice Dish

Sundried Rice
Preheat oven to 350
Use a pan that can also go into the oven
I use my cast Iron Skillet that has a lid. If you have a dutch oven you can use that.
This is a good dish to use up leftover rice with.
Ingredients;
Precooked Rice (whatever 1 cup uncooked makes) I used basmati
2 large leeks. sliced thin, just the white part
1 Tbsp Olive oil
6 to 8 pieces sun dried tomatoes in oil
1 can black beans
2Tbsp flat leaf parsley
2 Tsp seasoning mix that has something like; salt, pepper, paprika, thyme, rosemary, garlic and chipotle(I used Penzeys Northwood Seasoning form the Strip) Many seasoning would do though and does not have to be that combination. Use what you have.
16 ounces veg broth.
Cheese (pregrated) You can leave this out if you want a Vegan Dish.

This is an easy dish to make but very satisfying. You can serve it as a one dish meal or add a salad to it.
Saute the leeks in the oil 2 min, slice the pieces of sundried tomatoes into strips and add. Saute another 2 minutes. Check leeks for tenderness. When tender add black beans, parsley, seasoning and rice. Mix and add veg broth a little at a time. You want to add enough broth just to be moist, but not soppy, with a little broth on the bottom. Flatten the mix lightly in the pan then add your cheese. I am generous with the cheese for the kids sake but don't overdo it or it will be greasy. Feel free to not add cheese at all as it stands alone well without it.
Cover your pan and stick it in the oven at 350degrees for 30 - 40 minutes. You can check at 30 and if bubbling on the sides it is done.