Rice And Beans Casserole Recipes

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BROWN RICE AND BLACK BEAN CASSEROLE



Brown Rice and Black Bean Casserole image

A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!

Provided by LYSLW

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Cheesy

Time 1h50m

Yield 8

Number Of Ingredients 14

⅓ cup brown rice
1 cup vegetable broth
1 tablespoon olive oil
⅓ cup diced onion
1 medium zucchini, thinly sliced
2 cooked skinless boneless chicken breast halves, chopped
½ cup sliced mushrooms
½ teaspoon cumin
salt to taste
ground cayenne pepper to taste
1 (15 ounce) can black beans, drained
1 (4 ounce) can diced green chile peppers, drained
⅓ cup shredded carrots
2 cups shredded Swiss cheese

Steps:

  • Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
  • Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
  • In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
  • Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 11.5 g, Cholesterol 76.7 mg, Fat 21 g, Fiber 1.3 g, Protein 25.3 g, SaturatedFat 11.7 g, Sodium 363.2 mg, Sugar 2.7 g

EASY BEAN AND RICE CASSEROLE



Easy Bean and Rice Casserole image

Serve this easy rice and bean casserole topped with avocado and sour cream or use as a burrito filler. Inspired by Green Valley Kitchen's Rice and Black Bean Casserole.

Provided by Jax

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h30m

Yield 8

Number Of Ingredients 13

3 cups water
2 cups uncooked brown rice
2 cubes vegetable bouillon
½ medium lime, juiced
1 tablespoon oil, or to taste
1 medium onion, chopped
1 tablespoon dried, minced garlic
1 ½ teaspoons ground cumin
½ teaspoon chili powder
1 (15 ounce) can pinto beans, rinsed and drained
1 (8 ounce) jar salsa
3 medium carrots, grated
2 cups shredded Cheddar cheese, divided

Steps:

  • Combine water, rice, and bouillon cubes in a wide, shallow pot over medium-high heat. Bring to a boil, stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add lime juice and fluff rice with a fork.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a wide, shallow, oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cumin and chili powder; stir until fragrant, about 1 minute. Add rice, pinto beans, salsa, and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.
  • Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly, about 5 minutes more.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 49.7 g, Cholesterol 26.8 mg, Fat 13.2 g, Fiber 5.1 g, Protein 12.9 g, SaturatedFat 7 g, Sodium 496.4 mg, Sugar 3.2 g

MAZ'S RICE & BEANS CASSEROLE



Maz's Rice & Beans Casserole image

This is a juicy casserole that freezes well. With salad, this casserole can make 3 meals for 2 people.

Provided by Mary Alice Zurbach

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 teaspoon olive oil
1 onion, chopped
2 stalks celery, chopped
1 garlic clove, minced
1/2 cup uncooked white rice
1 cup chicken or 1 cup beef broth
1 (15 ounce) can diced tomatoes, undrained
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 (15 ounce) can pinto beans, rinsed and drained
1 (4 ounce) can mild diced green chilies
1 (12 ounce) package shredded Mexican blend cheese
1 lb hamburger or 1 1/2 cups diced ham

Steps:

  • In a stockpot over medium-high heat, heat the oil.
  • Add the onion, celery, and garlic and saute for 4 minute.
  • Add the rice and saute for 2 minute.
  • Add broth, tomatoes and spices.
  • Bring to a boil, cover and lower the heat and cook for 20 minute.
  • Pre-heat oven to 350 deg.
  • Brown meat and drain.
  • Add beans and green chilies to meat and heat.
  • Add to rice mixture when done and combine.
  • Place all ingredients in a 9 x 13 casserole.
  • Sprinkle cheese on top.
  • Cook in oven for 20 minute.

Nutrition Facts : Calories 492.4, Fat 23, SaturatedFat 12.3, Cholesterol 90.5, Sodium 1062.4, Carbohydrate 41.6, Fiber 8.6, Sugar 7.1, Protein 30.7

MEXICAN RICE AND BEAN CASSEROLE



Mexican Rice and Bean Casserole image

This is tasty rice dish with a kick to it. Of coarse all the spices may be adjusted to suit taste. I have even added cooked ground beef to this to make it into a main dish.

Provided by Kittencalrecipezazz

Categories     Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

3 -4 tablespoons oil
3/4 cup water
1 1/2-2 cups sliced fresh mushrooms (can use canned also)
2 green bell peppers, chopped
1 large onion, chopped
2 -3 fresh minced garlic cloves (or more if desired, I use 1 Tbsp)
1 (28 ounce) can undrained canned tomatoes
1 (19 ounce) can red kidney beans, drained
3/4 cup long grain rice (uncooked)
1 tablespoon chili powder (or to taste)
2 teaspoons cumin (or to taste)
1/8-1/4 teaspoon cayenne pepper (use 1/8 tsp for less spicy taste)
1 -2 cup shredded mozzarella cheese

Steps:

  • Set oven to 350 degrees.
  • In a large skillet or Dutch oven, heat the oil with water over medium heat.
  • Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
  • Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
  • Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
  • Transfer to a large greased baking dish.
  • Sprinkle with mozza cheese over top.
  • Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).

MEXICAN RICE AND BEANS



Mexican Rice and Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 15

2 tablespoons canola oil
2 cloves garlic, minced
2 green onions, greens and whites sliced
1 jalapeno, minced
2 cups long-grain rice
3 cups low-sodium chicken broth, plus more if needed
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
Two 16-ounce cans pinto beans, drained
One 14.5-ounce can diced tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
3/4 cup grated Cheddar
Chopped fresh cilantro, for serving

Steps:

  • Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

PINTO BEAN AND RICE CASSEROLE



Pinto Bean and Rice Casserole image

This casserole is quick and simple. It tastes great with tortilla chips.-Linda Emery, Bearden, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 6

1 can (15 ounces) pinto beans, rinsed and drained
1/2 cup mild or hot picante sauce
1 can (15 ounces) Spanish rice
1 pound lean ground beef (90% lean), cooked
1 cup shredded cheddar cheese, divided
Tortilla chips, optional

Steps:

  • In a 1-1/2-qt. casserole, combine the beans, picante sauce, rice, beef and half the cheese. Bake at 350°, uncovered, for about 20-25 minutes or until heated through. Sprinkle with remaining cheese. Serve with tortilla chips if desired.

Nutrition Facts :

ZESTY RICE 'N' BEAN CASSEROLE



Zesty Rice 'N' Bean Casserole image

A savory mix of seasonings adds zip to Daphne Blandford's satisfying dish that's loaded with beans, rice, vegetables and cheese. "We enjoy it as a light entree with garlic bread and fresh spinach salad," she notes from Gander, Newfoundland. "It also makes a super side dish at potluck gatherings."

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 13

2 medium green peppers, chopped
1-1/2 cups sliced fresh mushrooms
1 medium onion, chopped
1/2 cup water
1 teaspoon canola oil
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
3/4 cup uncooked long grain rice
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup shredded part-skim mozzarella cheese, divided

Steps:

  • Preheat oven to 350°. In a large nonstick skillet, saute green peppers, mushrooms and onion in water and oil until onion is tender. Add garlic; cook 1 minute longer. Add tomatoes, beans, rice and seasonings. Bring to a boil. , Reduce heat; cover and simmer 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat; stir in 1/2 cup cheese., Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted.

Nutrition Facts : Calories 195 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 392mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges

RICE AND BEAN BAKE



Rice and Bean Bake image

Two easy steps and 10 minutes of prep has a meatless dinner casserole in the oven.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 8

1 cup uncooked regular long-grain white rice
1 1/2 cups boiling water
1 tablespoon vegetable or chicken bouillon granules
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1 medium onion, chopped (1/2 cup)
1 can (15 oz) Progresso™ dark red kidney beans, undrained
1 box (9 oz) frozen baby lima beans, thawed, drained
1/2 cup shredded Cheddar cheese (2 oz)

Steps:

  • Heat oven to 350°F. In ungreased 2-quart casserole, mix all ingredients except cheese.
  • Cover; bake 1 hour to 1 hour 5 minutes or until liquid is absorbed. Stir; sprinkle with cheese.

Nutrition Facts : Calories 440, Carbohydrate 77 g, Cholesterol 15 mg, Fiber 10 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 3 g, TransFat 0 g

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