Description
This easy and flavorful Rice and Beans Casserole is a perfect vegetarian dinner for busy weeknights. Combining long grain rice, black beans, peppers, onions, and enchilada sauce baked to perfection, it’s a comforting one-dish meal topped with melted cheese and your favorite garnishes.
Ingredients
Main Ingredients
- 1 and 1/2 cups long grain white rice (uncooked)
- 1 (12oz) bag of frozen peppers and onions
- 1 (15oz) can black beans, drained and rinsed
- 2 and 3/4 cups vegetable broth
- 8 oz enchilada sauce
- 1 cup Mexican blend shredded cheese
Garnishes (Optional)
- Fresh cilantro
- Avocado
- Sour cream
- Hot sauce
- Fresh jalapeños
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to get it ready for baking the casserole.
- Combine Ingredients: In a 9×13 inch baking dish, add the uncooked rice, frozen peppers and onions, and rinsed black beans. Stir them together to evenly distribute.
- Heat Broth: Microwave the vegetable broth for about 3 minutes until it begins to simmer, ensuring it is warm before adding.
- Add Liquids and Cover: Pour the warm vegetable broth and enchilada sauce into the baking dish with the rice and beans. Stir gently to combine all ingredients, then cover the dish tightly with aluminum foil.
- Bake Until Tender: Bake the covered casserole for 40 minutes in the preheated oven until the rice is mostly tender. Carefully remove the foil using oven mitts, stir the mixture, and check for excess liquid.
- Evaporate Excess Liquid: If there is still visible liquid in the casserole, return it to the oven uncovered for an additional 5 minutes to allow the excess moisture to evaporate.
- Add Cheese and Melt: Once the liquid has been absorbed, sprinkle the Mexican blend shredded cheese evenly over the casserole. Return it to the oven uncovered for 10 more minutes, or until the cheese is melted and bubbly.
- Rest and Garnish: Let the casserole sit for a few minutes after baking to firm up slightly. Serve topped with your favorite garnishes such as fresh cilantro, avocado slices, sour cream, hot sauce, or fresh jalapeños for added flavor and texture.
Notes
- Using warm vegetable broth helps the rice cook evenly in the oven.
- Be sure to cover the baking dish tightly with foil initially to trap steam for cooking the rice thoroughly.
- If you prefer a spicier casserole, add diced jalapeños or a spicy enchilada sauce.
- Leftovers can be refrigerated and reheated with a splash of broth for moisture.
- For a vegan version, use dairy-free cheese or omit the cheese topping altogether.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
