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Rice and Beans Casserole Recipe

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3.9 from 14 reviews

This easy and comforting Rice and Beans Casserole is a perfect vegetarian dinner for busy weeknights. Combining long grain white rice, black beans, frozen peppers and onions, and enchilada sauce, it’s a flavorful one-dish meal baked in the oven with melty Mexican cheese on top. Minimal prep and simple instructions make it a crowd-pleaser that can be customized with fresh garnishes like cilantro, avocado, sour cream, or jalapeños.

Ingredients

Main Ingredients

  • 1 and 1/2 cups long grain white rice (uncooked)
  • 1 (12oz) bag frozen peppers and onions
  • 1 (15oz) can black beans, drained and rinsed
  • 2 and 3/4 cups vegetable broth
  • 8oz enchilada sauce
  • 1 cup Mexican blend shredded cheese

Garnishes (optional)

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

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it's ready for the casserole.
  2. Combine dry and frozen ingredients: In a 9×13 inch baking dish, add the uncooked rice, frozen peppers and onions, and drained black beans. Stir gently to mix the ingredients evenly.
  3. Heat the broth: Microwave the vegetable broth for about 3 minutes until it starts simmering to enhance the cooking process when added.
  4. Add liquids and cover: Pour the warm vegetable broth and enchilada sauce over the rice mixture. Stir well to combine all contents thoroughly. Cover the dish tightly with aluminum foil to trap steam.
  5. Bake until tender: Place the covered dish in the oven and bake for 40 minutes, checking that the rice is mostly tender at the end of this time.
  6. Stir and check liquid: Carefully remove the foil using oven mitts. Stir the casserole gently to ensure even cooking. If you notice any remaining liquid, return the dish uncovered to the oven for an additional 5 minutes.
  7. Add cheese and bake: Once the liquid is absorbed, sprinkle the Mexican blend shredded cheese evenly over the top. Return the uncovered dish to the oven and bake for 10 minutes or until the cheese is melted and bubbly.
  8. Rest and serve: Allow the casserole to sit for a few minutes after baking to settle. Garnish with your favorite toppings such as fresh cilantro, avocado slices, sour cream, hot sauce, or fresh jalapeños before serving. Enjoy your hearty meal!

Notes

  • For a spicier dish, add diced jalapeños or chili powder to the mixture before baking.
  • If you don’t have enchilada sauce, substitute with your favorite salsa or tomato sauce with added spices.
  • Use low-sodium vegetable broth to reduce the salt content.
  • Feel free to swap Mexican blend cheese for a dairy-free cheese for a vegan variation.
  • Leftovers store well in the refrigerator for up to 3 days and reheat covered in the oven or microwave.

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