Description
A hearty and nutritious brown rice and black bean casserole that is easy to make and packed with flavor.
Ingredients
Scale
- 1 ½ cups uncooked long-grain brown rice (285g)
- 2 cups cooked black beans or 1 can, drained and rinsed (~340g)
- 1 medium onion, diced
- 1 cup diced bell peppers (any color)
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz / 400g)
- 1 ½ cups vegetable broth (360ml)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika (optional)
- Salt and pepper to taste (start with 1 tsp salt)
- Fresh cilantro for garnish
- Lime wedges (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, combine the brown rice and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for about 40 minutes or until rice is tender.
- In a skillet, sauté the onion and bell peppers over medium heat until soft.
- Add garlic and sauté for another minute.
- In a large mixing bowl, combine cooked rice, black beans, sautéed vegetables, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper.
- Transfer the mixture to a baking dish and spread evenly.
- Bake for 25-30 minutes.
- Garnish with fresh cilantro and serve with lime wedges if desired.
Notes
- This casserole can be made ahead and stored in the refrigerator.
- Feel free to add other vegetables like corn or zucchini.
- Adjust spices to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Brown Rice and Black Bean Casserole, Vegetarian Casserole, Healthy Casserole