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Rice and Bean Casserole Recipe

American · Main course · 60 min total

A hearty, one-dish meal combining rice, beans, and vegetables in a savory tomato sauce, baked to perfection. This budget-friendly casserole is perfect for weeknight dinners.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 cup long-grain white rice, uncooked
• 1 1/2 cups vegetable broth
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper; cook 2 minutes more.
3. Stir in cumin, chili powder, and smoked paprika; cook 1 minute until fragrant.
4. Add diced tomatoes, black beans, kidney beans, rice, and vegetable broth. Season with salt and pepper. Bring to a simmer.
5. Transfer mixture to prepared baking dish. Cover tightly with foil.
6. Bake for 40 minutes, or until rice is tender and liquid is absorbed.
7. Remove foil, sprinkle cheese on top, and bake uncovered for 5 minutes, until cheese is melted. Let stand 5 minutes before serving.

Tips

• Add a pinch of cayenne pepper for extra heat.
• Top with fresh cilantro or green onions before serving.
• Leftovers can be stored in the refrigerator for up to 4 days.

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