Delicious Rice and Bean Casseroles
This hearty casserole combines rice, beans, and flavorful spices for a satisfying meal perfect for weeknights or meal prep. It's easy to make and can be customized with your favorite vegetables.
Equipment
- Oven
- 9x13 inch baking dish
- Large bowl
- Spatula or large spoon
Ingredients
Main Ingredients
- 3 cups Cooked rice
- 2 cans Canned black beans rinsed and drained
- 1 can Canned diced tomatoes undrained
- 1 cup Corn frozen or canned
- 1 medium Onion chopped
- 1 medium Bell pepper chopped
- 1 cup Vegetable broth
- 1 cup Cheddar cheese shredded, optional for topping
Seasoning
- 2 tsp Chili powder
- 1 tsp Cumin
- 1/2 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large bowl, combine cooked rice, black beans, diced tomatoes, corn, chopped onion, and chopped bell pepper.
- Stir in chili powder, cumin, garlic powder, salt, and black pepper until well combined.
Assembly and Baking
- Pour vegetable broth into the mixture and mix.
- Transfer the mixture to the prepared baking dish and spread evenly.
- If desired, sprinkle shredded cheddar cheese over the casserole.
- Bake for 30-35 minutes, or until heated through and cheese is melted and bubbly.
Serving
- Remove from oven and let stand for 5 minutes before serving.
Notes
Feel free to add other vegetables like zucchini, spinach, or mushrooms. For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño. This casserole makes great leftovers and can be easily reheated.