Easy Bean and Rice Casserole Recipe

Recipesfull introduces to you: Popular Recipes. (Easy Bean and Rice Casserole Recipe). Serve this easy rice and bean casserole topped with avocado and sour cream or use as a burrito filler. Inspired by Green Valley Kitchen's Rice and Black Bean Casserole.

Brief

Prep 10 mins

Cook: 1hr10 mins

Additional: 10 mins

Total: 1hr30 mins

Servings: 8

Yield: 8 servings

Easy Bean and Rice Casserole Recipe

Ingredients

3 cups water

2 cups uncooked brown rice

2 cubesvegetable bouillon

½ medium lime

juiced

1 tablespoon oil

or to taste

1 medium onion

chopped

1 tablespoon dried

minced garlic

1 ½ teaspoons ground cumin

½ teaspoon chili powder

1 (15 ounce) can pinto beans

rinsed and drained

1 (8 ounce) jar salsa

3 medium carrots

grated

2 cups shredded Cheddar cheese

divided

Main Dish

Directions

Step 1

Combine water rice and bouillon cubes in a wide shallow pot over medium-high heat. Bring to a boil stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low cover and simmer until rice is tender and liquid has been absorbed 30 to 45 minutes. Remove from the heat and let sit covered for 10 minutes. Add lime juice and fluff rice with a fork.

Step 2

Preheat the oven to 350 degrees F (175 degrees C).

Step 3

Heat oil in a wide shallow oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent about 5 minutes. Add cumin and chili powder; stir until fragrant about 1 minute. Add rice pinto beans salsa and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.

Step 4

Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly about 5 minutes more.

Nutritional Information

Easy Bean and Rice Casserole Recipe

Servings Per Recipe:8

Calories: 365.7

% Daily Value *

Protein: 12.9g 26%

Carbohydrates: 49.7g 16%

Dietary Fiber: 5.1g 20%

Sugars: 3.2g

Fat: 13.2g 20%

Saturated Fat: 7g 35%

Cholesterol: 26.8mg 9%

Vitamin A Iu: 4281.4IU 86%

Niacin Equivalents: 3.7mg 29%

Vitamin B6: 0.4mg 24%

Vitamin C: 4.6mg 8%

Folate: 40.5mcg 10%

Calcium: 273.7mg 27%

Iron: 2mg 11%

Magnesium: 89.2mg 32%

Potassium: 424.1mg 12%

Sodium: 496.4mg 20%

Thiamin: 0.3mg 28%

Calories From Fat: 118.5

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

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.