Description
This cozy Rice and Bean Casseroles recipe is a hearty, cheesy, and budget-friendly dinner made with fluffy rice, black beans, veggies, and bold spices—perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked long-grain white rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes (preferably fire-roasted, with juice)
- 1 small yellow onion, diced
- 1–2 bell peppers, diced (any color)
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese (optional)
- ½ cup vegetable broth
- Salt and pepper to taste
- Optional: fresh cilantro for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a large skillet over medium heat, sauté diced onion and bell peppers for 5–7 minutes until soft.
- Add minced garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
- In a large bowl, combine cooked rice, sautéed vegetables, black beans, diced tomatoes (with juice), and vegetable broth. Mix well.
- Transfer mixture into the prepared baking dish and spread evenly.
- Top with shredded cheddar cheese if using.
- Bake for 25–30 minutes until heated through and bubbly.
- Garnish with fresh cilantro and serve warm.
Notes
- Use pre-cooked or leftover rice to save time.
- Add jalapeños or cayenne for extra heat.
- Swap black beans with kidney or pinto beans if desired.
- For a vegan version, skip cheese or use plant-based cheese.
- This dish thickens as it bakes—don’t worry if it looks slightly saucy before going into the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American / Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 15 mg