Description
This hearty Rice and Bean Casserole is a cozy, family-friendly bake loaded with brown rice, black beans, and corn, all simmered with tomatoes and warm spices, then finished with a bubbly, cheesy topping. It’s budget-friendly, filling, and perfect for weeknights or make-ahead meal prep.
Ingredients
Scale
- 1 cup brown rice
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 1 cup corn (fresh, frozen, or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or a blend)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice cooks, heat a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes, stirring occasionally, until it begins to soften.
- Add the minced garlic to the skillet and sauté for 1–2 minutes more, until fragrant but not browned.
- Stir in the black beans, diced tomatoes with their juices, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for about 5 minutes, stirring occasionally, to allow the flavors to meld and the mixture to heat through. Taste and adjust seasoning if needed.
- When the rice is done, fluff it with a fork and add it to the skillet with the bean and tomato mixture. Stir well until everything is evenly combined.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
- Sprinkle the shredded cheese evenly over the top of the casserole.
- Bake for 20–25 minutes, or until the cheese is fully melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole cool for 5–10 minutes to set. Garnish with chopped fresh cilantro before serving.
Notes
- Use low-sodium vegetable broth and canned beans to better control the salt level.
- Brown rice can vary slightly in cooking time; if it’s still firm, add a splash of water and continue simmering until tender.
- The casserole thickens as it cools, so it will slice more cleanly after resting for several minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 20 mg
Keywords: rice and bean casserole, black bean casserole, vegetarian casserole, cheesy rice bake, easy weeknight dinner, meal prep