Go Back
–+ servings

Delicious Rice and Bean Casserole

A hearty and flavorful casserole made with rice, beans, and a blend of spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish, Vegetarian
Cuisine: American, Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Base
  • 1 cup uncooked rice white or brown
  • 2 cups vegetable broth or water
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 cup diced tomatoes canned or fresh
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup shredded cheese optional, for topping
Toppings
  • 1 avocado sliced for serving
  • 1/4 cup sour cream for serving
  • 1/4 cup fresh cilantro chopped, for garnish

Method
 

Prepare the Casserole
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the uncooked rice, vegetable broth, black beans, kidney beans, corn, diced tomatoes, cumin, chili powder, garlic powder, and onion powder.
  3. Stir until well mixed and pour into a greased casserole dish.
Bake the Casserole
  1. Cover the casserole dish with aluminum foil and bake for 30 minutes.
  2. Remove the foil, sprinkle the shredded cheese on top (if using), and bake for an additional 15 minutes or until the cheese is melted and bubbly.
Serve
  1. Let the casserole cool for a few minutes before serving.
  2. Top with sliced avocado, sour cream, and fresh cilantro before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 15gFat: 10gSaturated Fat: 4gFiber: 12gSugar: 3g

Notes

This casserole can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven before serving.

Tried this recipe?

Let us know how it was!