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Cheesy Southwest Black Bean and Rice Casserole

A hearty serving of black bean and rice casserole topped with melted cheddar cheese and sliced green onions.
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Create a hearty, comforting black bean and rice casserole that is simple to assemble and perfect for a weeknight dinner. This recipe uses accessible ingredients for an extraordinary meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked long-grain white rice
  • 1 cup frozen corn kernels
  • 1 cup shredded Monterey Jack cheese (or Mexican blend)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup chicken broth or vegetable broth

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
  4. Stir in the rinsed black beans, diced tomatoes and green chilies (with their liquid), cumin, chili powder, oregano, salt, and pepper. Cook for 2 minutes, stirring occasionally.
  5. Remove the skillet from the heat. Stir in the cooked rice and frozen corn until they are evenly combined with the bean mixture.
  6. Spread half of the rice and bean mixture into the prepared baking dish. Sprinkle half of the Monterey Jack cheese and half of the cheddar cheese over this layer.
  7. Pour the broth evenly over the cheese layer.
  8. Top with the remaining rice and bean mixture. Sprinkle the remaining Monterey Jack and cheddar cheese over the top layer.
  9. Bake for 25 to 30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
  10. Let the casserole rest for 5 minutes before serving. Top with the cilantro-lime topping if desired.

Notes

  • For a make ahead black bean casserole, assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • To make this a hearty vegan rice dish, substitute the cheese with 1 cup of your favorite vegan shredded cheese blend or use a cashew cream sauce instead.
  • If you want a spicier flavor, add 1/4 teaspoon of cayenne pepper along with the other spices.
  • This recipe makes a great budget friendly rice casserole; use leftover rice to save time and money.

Nutrition

Find it online: https://tastethisplate.com/black-bean-and-rice-casserole-recipe/