Description
A hearty rice and bean casserole that is both filling and nutritious.
Ingredients
Scale
- 2 cups cooked rice
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup corn
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese
- Salt and pepper to taste
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