Black Bean And Rice Bake
A hearty black bean and rice casserole with cheesy topping, spiced with chili powder and fresh lime, perfect for a satisfying vegetarian meal that packs bold flavors.
Ingredients
- 2 tsp. olive oil
- 1 1/2 c. chopped onion ⓘ
- 3 garlic cloves, minced ⓘ
- 1/2 c. chopped red bell pepper ⓘ
- 1 (4 oz.) can diced green chiles ⓘ
- 1 c. crushed, drained canned tomatoes ⓘ
- 1 Tbsp. lime juice ⓘ
- 1 1/2 to 2 tsp. chili powder ⓘ
- 3/4 tsp. salt ⓘ
- 16 oz. drained, cooked black beans ⓘ
- 2 c. cooked brown rice ⓘ
- 4 oz. Cheddar or Jack cheese ⓘ
Instructions
- Preheat the oven to 350°F.
- Heat olive oil in a heavy, large, nonstick skillet over medium heat.
- Add chopped onion and minced garlic; sauté 8 to 10 minutes until tender.
- Add chopped red bell pepper; sauté 3 minutes.
- Stir in diced green chiles, crushed drained canned tomatoes, lime juice, chili powder, and salt; bring to a boil.
- In a 2-quart casserole, mix drained, cooked black beans and cooked brown rice.
- Pour the tomato mixture over the bean and rice mixture and stir to combine.
- Sprinkle the casserole with shredded Cheddar or Jack cheese.
- Bake for 10 to 15 minutes until hot and bubbly.
Tips & Substitutions
For added flavor, consider including spices like cumin or smoked paprika along with the chili powder. You can substitute the black beans with pinto beans or even lentils for a different taste. If you're short on time, use pre-cooked rice and canned tomatoes to speed up the preparation. This dish is versatile, so feel free to add in other vegetables such as corn or zucchini for more nutrition.
Serving Suggestions
Serve the Black Bean And Rice Bake with a dollop of sour cream or Greek yogurt for added creaminess. It pairs beautifully with Salsa Delights for a fresh, zesty touch. For a complete meal, consider a side salad or corn on the cob. This dish is perfect for gatherings, and you can also serve it as a filling main course in a vegetarian feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat in the microwave for 2-3 minutes or until warmed through. You can also reheat in the oven at 350°F for about 15-20 minutes until hot and bubbly.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean And Rice Bake contains roughly 1782 calories, with 23g protein, 78g carbohydrates, and 158g fat. It is an excellent source of vitamin C (73% of the Daily Value), vitamin A (53% of the Daily Value), and protein (45% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 make this dish ahead of time?
Yes, you can prepare the Black Bean And Rice Bake a day in advance. Simply assemble the casserole and cover it tightly with plastic wrap or foil. When ready to bake, remove the cover and let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I substitute for the cheese?
If you're looking for a dairy-free option, nutritional yeast can be sprinkled on top for a cheesy flavor without the dairy. Alternatively, use a vegan cheese substitute that melts well. If you prefer a different cheese, crumbled feta or queso fresco can also work well for a unique twist on the dish.
Can this recipe be frozen?
Yes, this Black Bean And Rice Bake freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F until heated through, about 30-40 minutes.
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).