There’s something so comforting about a hearty meal that warms you from the inside out, and my rice and bean casserole is just that! It’s the kind of dish that feels like a big, cozy hug after a long day. I remember the first time I made it—I was craving something filling, healthy, and oh-so-satisfying. This casserole not only checks all those boxes, but it’s also super easy to throw together! With layers of flavor from black beans, tomatoes, and spices, every bite is a delightful experience. Plus, it’s perfect for any night of the week or even for meal prep. Trust me, once you serve this up, it’ll quickly become a family favorite! I’m so excited for you to give it a try!

Ingredients List

2 cups cooked rice: You can use any type of rice you love—white, brown, or even jasmine for a fragrant twist. Just make sure it’s fluffy and separated.
1 can black beans: Drain and rinse these little protein powerhouses to remove excess sodium and get that fresh flavor.
1 can diced tomatoes: This adds a juicy, tangy element to the casserole. You can choose fire-roasted for an extra kick!
1 cup corn: Frozen or canned, corn brings a sweet crunch that balances the dish beautifully.
1 onion: Chopped finely, it adds depth and sweetness. Don’t skimp on this one—it’s a flavor booster!
2 cloves garlic: Minced garlic is a must for that aromatic punch. If you love garlic, feel free to add more!
1 teaspoon cumin: This warm spice gives a lovely earthy flavor that makes the casserole feel so comforting.
1 teaspoon chili powder: For just the right amount of heat! Adjust according to your spice preference.
1 cup shredded cheese: I love using a mix of cheddar and Monterey Jack for that gooey, melty goodness on top.
Salt and pepper: To taste, of course! These essentials enhance all the flavors and bring everything together.

How to Prepare Instructions

First things first, preheat your oven to 350°F (175°C). This is super important for getting that cheese all bubbly and delicious!
In a large mixing bowl, combine the cooked rice, black beans, diced tomatoes, corn, onion, garlic, cumin, chili powder, and season with salt and pepper. Stir everything together until it’s well mixed. You want to make sure all those flavors marry nicely!
Now, grab a greased casserole dish (a 9×13 inch works perfectly) and transfer the rice and bean mixture into it. Spread it out evenly so every bite gets a taste of those yummy ingredients.
Next up, sprinkle the shredded cheese generously over the top. This is where the magic happens—it’ll melt into a gooey layer of goodness!
Pop it into your preheated oven and bake for about 25-30 minutes. You’ll know it’s ready when the cheese is bubbly and golden, making your kitchen smell incredible.
Once it’s out, let it cool for a few minutes before serving. This will help all those flavors settle, and trust me, you’ll want to dig in right away!

Why You’ll Love This Recipe

Filling and Satisfying: This rice and bean casserole is a complete meal that keeps you full and happy!
Nutrient-Packed: Loaded with protein, fiber, and vitamins, it’s as healthy as it is delicious.
Quick and Easy: With only a handful of ingredients and simple steps, you can whip this up in no time.
Customizable: Feel free to toss in any favorite veggies or swap the beans for your preferred variety.
Meal Prep Friendly: Perfect for leftovers, it stores well and tastes even better the next day!

Tips for Success

To make your rice and bean casserole truly shine, here are some of my go-to tips! First, don’t hesitate to get creative with your veggies—zucchini, bell peppers, or spinach can add vibrant colors and extra nutrients. If you’re a spice lover, consider adding some jalapeños or a dash of hot sauce for an extra kick. Also, make sure your rice is fully cooked and cooled before mixing; this helps prevent a mushy texture. If you want a crispy topping, try broiling the casserole for the last few minutes of baking—just keep a close eye on it so it doesn’t burn! And remember, letting it sit for a few minutes after baking lets those delicious flavors meld together beautifully. Enjoy your cooking adventure!

Nutritional Information

Here’s the estimated nutritional breakdown for a serving of my rice and bean casserole. Each serving (about 1 cup) contains approximately 250 calories, 8g of fat, 10g of protein, and 38g of carbohydrates. You’ve also got 2g of sugar and 8g of fiber, making it a wholesome choice! Keep in mind that these values can vary based on the specific ingredients you use, but they give you a good idea of what to expect. Enjoy knowing you’re fueling your body with deliciousness!

FAQ Section

Can I use different types of beans?
Absolutely! You can swap black beans for pinto, kidney, or even chickpeas. Each type brings a unique flavor and texture to your rice and bean casserole.

Can I make this dish ahead of time?
Yes! You can prepare the casserole a day in advance and store it in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

Is this casserole freezer-friendly?
Definitely! After baking, let it cool completely, then wrap it tightly and store in the freezer for up to three months. Thaw in the fridge before reheating.

What can I serve with it?
This rice and bean casserole pairs perfectly with a fresh salad, some guacamole, or even warm tortillas for a complete meal!

How long will leftovers last?
Leftovers can be stored in an airtight container in the fridge for up to three days. Just give it a quick reheat in the oven or microwave before enjoying!

Storage & Reheating Instructions

Storing leftovers of my rice and bean casserole is super easy! Just let it cool completely and then transfer it to an airtight container. It’ll keep well in the fridge for up to three days—perfect for those busy weeknights when you need a quick meal! If you want to store it for a longer period, you can freeze it. Wrap the casserole tightly in plastic wrap or foil, or use a freezer-safe container. It’ll last for about three months in the freezer.

When you’re ready to enjoy your leftovers, you can reheat them in the oven or microwave. For the oven, preheat it to 350°F (175°C), cover the dish with foil to prevent drying out, and heat for about 20-25 minutes. If you’re in a hurry, the microwave works too! Just heat in short intervals, stirring in between, until it’s warmed through. Enjoy every delicious bite!

Serving Suggestions

When it comes to serving my rice and bean casserole, I love pairing it with a few delightful sides that really enhance the meal! A fresh, zesty salad with a tangy vinaigrette is a perfect complement, adding a nice crunch and brightness. You might also want to serve it with some warm tortillas or crusty bread to scoop up every last bite—so good! If you’re feeling adventurous, a side of homemade guacamole or avocado slices brings a creamy richness that balances the flavors beautifully. And don’t forget some salsa or hot sauce for those who love a bit of extra spice! Enjoy your feast!

Rice and Bean Casserole: 5 Cozy Comfort Food Secrets

Author: [email protected]
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Mexican
Diet: Vegetarian

Print Recipe

Description

A hearty rice and bean casserole that is both filling and nutritious.

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, combine the cooked rice, black beans, diced tomatoes, corn, onion, garlic, cumin, chili powder, salt, and pepper.
Transfer the mixture to a greased casserole dish.
Top with shredded cheese.
Bake for 25-30 minutes or until the cheese is bubbly.

Notes

Feel free to add your favorite vegetables.
Use any type of beans you prefer.
Leftovers can be stored in the fridge for up to three days.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 2g
Sodium: 400mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 8g
Protein: 10g
Cholesterol: 20mg

Keywords: rice and bean casserole

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