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Rice and Beans Casserole Recipe

Rice and Beans Casserole Recipe
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★★★★★

5.1 from 27 reviews

This easy and flavorful Rice and Beans Casserole combines hearty black beans, vibrant frozen peppers and onions, and long grain white rice baked together in a savory enchilada sauce. Topped with melted Mexican blend cheese and customizable garnishes like fresh cilantro and avocado, this one-dish meal is perfect for a comforting vegetarian dinner.

Ingredients

Scale

Base Ingredients

  • 1 and 1/2 cups long grain white rice (uncooked)
  • 1 (12oz) bag of frozen peppers and onions
  • 1 (15oz) can black beans, drained and rinsed

Liquids

  • 2 and 3/4 cups vegetable broth
  • 8 oz enchilada sauce

Topping

  • 1 cup Mexican blend shredded cheese

Garnishes (optional)

  • Fresh cilantro
  • Avocado
  • Sour cream
  • Hot sauce
  • Fresh jalapeños

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
  2. Combine Ingredients: In a 9×13-inch baking dish, add the uncooked rice, frozen peppers and onions, and drained black beans. Stir these ingredients together in the dish to evenly distribute them.
  3. Warm Broth: Microwave the vegetable broth for about 3 minutes until it is hot and simmering. This helps the rice cook evenly in the oven.
  4. Add Liquids: Pour the warm vegetable broth and enchilada sauce over the rice and bean mixture. Stir well to combine, then cover the baking dish tightly with aluminum foil.
  5. Bake Covered: Place the covered dish in the oven and bake for 40 minutes. This allows the rice to cook and absorb the flavors. After 40 minutes, remove carefully using oven mitts and stir the mixture to check doneness.
  6. Finish Cooking: If there is still visible liquid, return the casserole to the oven uncovered for an additional 5 minutes to evaporate the excess liquid.
  7. Add Cheese: Once the liquid is absorbed and rice is tender, sprinkle the Mexican blend shredded cheese evenly on top. Return the dish uncovered to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
  8. Rest and Serve: Let the casserole sit for a few minutes to set before serving. Garnish with your choice of fresh cilantro, avocado slices, sour cream, hot sauce, or fresh jalapeños for added flavor and texture.

Notes

  • You can substitute the black beans for pinto beans or kidney beans if preferred.
  • If you want a spicier dish, add diced jalapeños or spicy enchilada sauce.
  • For a gluten-free version, ensure the enchilada sauce and broth are certified gluten-free.
  • This casserole keeps well for up to 4 days refrigerated and reheats beautifully.
  • Add a squeeze of fresh lime juice before serving for a bright finish.

Nutrition

Keywords: rice and beans casserole, vegetarian casserole, baked rice and beans, enchilada casserole, Mexican rice dish

Find it online: https://mixitwitjoe.com/rice-and-beans-casserole-recipe/