Bean And Rice Casserole
A hearty bean and rice casserole combining seasoned ground beef, vegetables, and cheesy topping, perfect for comforting family dinners and quick weeknight meals.
Ingredients
Instructions
- Brown hamburger in a skillet, then sauté chopped garlic, onion, and bell pepper until tender.
- Simmer the mixture for 5 minutes, then add chili powder and salt.
- Add one can of pinto beans, one can of tomatoes, and 3/4 cup of dry rice to the mixture.
- Pour everything into a casserole dish, cover, and bake for 1 hour at 350°F.
- In the last few minutes of baking, top with grated cheese and return to oven until melted.
Tips & Substitutions
For a vegetarian version, replace the hamburger with lentils or a plant-based meat substitute. You can also use different beans, like black beans, or try adding corn for sweetness. If you prefer a spicier dish, consider adding jalapeños or cayenne pepper. Make sure to rinse canned beans to reduce sodium content. This dish can also be made ahead and refrigerated before baking, making it a great option for meal prep.
Serving Suggestions
Serve the casserole with a side of fresh green salad or tortilla chips for added crunch. A dollop of sour cream or guacamole can enhance the flavors, while fresh cilantro adds a nice touch. This dish pairs beautifully with Deb'S Taco Salad for a complete meal. For those who enjoy spicy food, consider serving it alongside some hot sauce.
Storage & Reheating
Leftover bean and rice casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven at 350°F until warmed through, about 20-30 minutes. Alternatively, you can microwave individual portions for about 2-3 minutes, stirring halfway for even heating. Cover with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Rice Casserole contains roughly 133 calories, with 3g protein, 21g carbohydrates, and 5g fat. It is an excellent source of vitamin C (166% of the Daily Value) and vitamin A (21% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 624mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time. Make sure to adjust the liquid accordingly and possibly increase the baking time to ensure the rice cooks through. It's a healthier option that adds a nutty flavor.
Can I freeze the casserole?
Absolutely! You can freeze the unbaked casserole for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil. When you're ready to bake, thaw it in the refrigerator overnight before baking as directed. This makes for a convenient meal option.
What type of cheese works best for topping?
Shredded cheddar cheese is a classic choice for this casserole, but feel free to experiment with Monterey Jack or pepper jack for a bit of heat. Adding a mix of cheeses can also enhance the flavor and texture, making it even more delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).