Brown Rice and Black Bean Casserole
This Brown Rice and Black Bean Casserole is a hearty and healthy dish that combines brown rice, black beans, and vegetables.
Equipment
- Casserole dish
- Pot
Ingredients
For the Casserole
- 1.5 cups uncooked long-grain brown rice (285g)
- 2 cups cooked black beans (or 1 can, drained and rinsed, ~340g)
- 1 medium onion diced
- 1 cup bell peppers (any color, diced)
- 3 cloves garlic minced
- 1 can diced tomatoes (14 oz / 400g)
- 1.5 cups vegetable broth (360ml)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika (optional)
For Serving
- to taste salt and pepper (start with 1 teaspoon salt)
- to taste fresh cilantro for garnish
- to taste lime wedges (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a pot, combine the brown rice and vegetable broth. Bring to a boil, then reduce heat and simmer until rice is tender.
- In a large bowl, mix together the cooked rice, black beans, onion, bell peppers, garlic, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper.
- Transfer the mixture to a casserole dish and spread it evenly.
- Bake in the preheated oven for about 30 minutes.
- Garnish with fresh cilantro and serve with lime wedges if desired.
Notes
You can customize this casserole by adding your favorite vegetables or spices.