Bean and Rice Casserole

Bean and rice casserole
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Courses:
Difficulty: Intermediate
Cooking Temp: 400  F
Servings: 4
Best Season: Suitable throughout the year
Description

Casseroles are fantastic for so many reasons. With a little bit of prep work, they practically cook themselves. And they make great leftovers for those busy weekdays.

Ingredients
  • 4 cups prepared brown or white rice (2 cups dry rice + 4 cups of water will yield 4 cups of cooked rice)
  • 1 tablespoon extra virgin olive oil
  • 1/2 yellow onion (diced)
  • 1 red bell pepper (diced)
  • 1 clove minced garlic
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 15 ounces crushed tomatoes
  • 1 can each, pinto, black, and kidney beans (rinsed and drained)
  • 2 cups nacho cheese sauce (link to recipe below)
Instructions
  1. 1
    Bean and rice casserole

    Cook the rice according to the package instructions.

    Meanwhile, heat a large skillet over medium heat and add the oil. Add the onion and bell pepper and saute until tender, about 5 minutes. Stir in the garlic and cook for another minute. Add the cumin and chili powder, stirring until combined and fragrant.

  2. 2

    Stir in the crushed tomatoes, beans, and rice, and season with salt and pepper. Then, transfer the mixture to the prepared casserole dish and drizzle the cheese sauce over the top.

  3. 3

    Bake for 20 to 30 minutes, or until hot and the cheese sauce begins to bubble and brown slightly on the edges.

    Remove from the oven, and garnish with green onion.

  4. 4
    Plated bean and rice casserole

    Add 1/4 cup of jarred salsa to the extra cheese sauce and serve with tortilla chips on the side. (optional)

Nutrition Facts

Servings 4

Amount Per Serving
Calories 627kcal
% Daily Value *
Total Fat 16.2g25%
Saturated Fat 3.2g16%
Sodium 1080mg45%
Potassium 1140mg33%
Total Carbohydrate 99.6g34%
Dietary Fiber 19.2g77%
Sugars 9.4g
Protein 26.4g53%
Vitamin A 3200 IU
Vitamin C 54 mg
Calcium 248 mg
Iron 7.2 mg
Vitamin E 2.8 IU
Vitamin K 46 mcg
Vitamin B6 62 mg
Folate 420 mcg
Magnesium 186 mg
Zinc 3.6 mg
Selenium 18 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan bean and rice casserole recipe
Read it online: https://sproutfulkitchen.com/recipe/bean-and-rice-casserole/