Comforting Brown Rice and Black Bean Casserole Delight

Ingredients 

For the Casserole

• 2 cups Brown Rice Can substitute with white rice, adjust cooking time accordingly
• 1 can Black Beans Can swap with pinto or kidney beans
• 1 can Canned Tomatoes Fresh tomatoes can also be used
• 2 cups Vegetable Broth Use low-sodium broth for better salt control
• 1 large Onion Sauté until soft
• 3 cloves Garlic Minced, sautéed with onion
• 1 cup Bell Peppers Fresh or frozen
• 1 cup Corn Fresh or frozen
• 1 teaspoon Cumin Toasted whole seeds for fresher flavor
• 1 teaspoon Chili Powder Adjust to taste
• 1 teaspoon Oregano Fresh oregano elevates the flavor
• 1 cup Vegan Cheese Optional, for creaminess

For Serving

• 1/2 cup Fresh Cilantro Chopped, for garnish
• 1 large Avocado Sliced, for serving

Equipment

• baking dish
• Skillet

Method 

Step‑by‑Step Instructions

1. Cook the Brown Rice according to package instructions until tender, about 40-45 minutes. Rinse and set aside.
2. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
3. In a skillet, heat oil and sauté chopped onion and minced garlic for 3-5 minutes.
4. Add diced bell peppers and corn, cooking for an additional 3 minutes. Stir in cumin, chili powder, and oregano.
5. Stir in canned tomatoes and black beans, cooking for another 5 minutes.
6. Layer cooked brown rice in the greased baking dish, pour the vegetable mixture over rice, and fold gently.
7. Cover with foil and bake for 1 hour.
8. In the last 10 minutes, remove the foil for a crispy top. Allow to cool slightly before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 300mgPotassium: 700mgFiber: 12gSugar: 5gVitamin A: 15IUVitamin C: 40mgCalcium: 6mgIron: 15mg

Notes

This casserole keeps well and can be refrigerated or frozen for later, making it a great meal prep option.