Rice With Beans And Cheese
A hearty casserole combining fluffy brown rice, savory black beans, and melty cheeses, infused with garlic, onion, and chilies for a flavorful Latin-inspired dish. Perfect for family dinners or potlucks, it offers a comforting, cheesy bite with a touch of spice and smoky richness.
Ingredients
Instructions
- Preheat oven to 350°F.
- Mix cooked rice, black beans, minced garlic, chopped onion, and chopped chilies in a bowl.
- Layer the rice and bean mixture alternately in a greased casserole dish with shredded Jack cheese and thinned Ricotta cheese, ending with the rice mixture on top.
- Bake for 30 minutes.
- During the last few minutes of baking, sprinkle grated Cheddar cheese over the top and continue baking until melted.
Tips & Substitutions
For added flavor, sauté the garlic and onion before mixing them into the rice and beans. If you want a spicier kick, consider using pepper jack cheese instead of Jack cheese. You can also substitute the black beans with kidney beans or pinto beans for variety. This dish is versatile and can be adapted to fit other Mexican recipes by adding corn or diced tomatoes.
Serving Suggestions
Serve this dish with a side of fresh avocado or a simple green salad to balance the richness of the cheese. It also pairs beautifully with Chile Con Queso Dip for a fun, shareable meal. For a complete vegetarian meal, consider adding a side of grilled vegetables or a zesty salsa.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions for a quicker option, ensuring to cover with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Rice With Beans And Cheese contains roughly 494 calories, with 22g protein, 75g carbohydrates, and 13g fat. It is an excellent source of protein (44% of the Daily Value), dietary fiber (39% of the Daily Value), and potassium (25% of the Daily Value), and a good source of calcium. It also contributes 11g of dietary fiber toward your daily target.
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 different types of cheese in this recipe?
Absolutely! You can substitute the cheeses based on your preference. For instance, feta cheese can add a tangy flavor, while Monterey Jack provides a creamy texture. Just keep in mind that the melting properties may vary, affecting the final dish's texture.
Is this recipe suitable for freezing?
Yes, this casserole freezes well. To freeze, let it cool completely, then wrap tightly in plastic wrap and foil. When ready to eat, thaw in the refrigerator overnight before reheating in the oven. It’s a great make-ahead option for busy days.
How can I make this dish vegan?
To make this dish vegan, substitute the cheeses with plant-based alternatives like cashew cheese or nutritional yeast for flavor. Use vegetable broth instead of water for cooking the rice, and ensure the canned chilies are free from any animal products.
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).