Maz's Rice Beans Casserole

Maz’s Rice Beans Casserole is a hearty, flavor-packed dish that combines the wholesome comfort of white rice with the protein-rich goodness of black beans and red kidney beans. Infused with aromatic spices like cumin and chili powder, and generously layered with melty cheddar cheese, this casserole is a perfect one-pan solution for busy weeknight dinners or potluck gatherings. A medley of diced tomatoes, red bell pepper, and sautéed onions ensures every bite bursts with zest and vibrancy. Ready in under an hour, this budget-friendly, six-serving recipe is easy to prepare and can be customized with chicken broth for added richness or garnished with fresh cilantro for a pop of freshness. Perfect as a standalone meal or served alongside a crisp green salad, this casserole will quickly become a go-to family favorite.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 cup white rice
• 2 cups water or chicken broth
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 cup cooked black beans (or canned, rinsed and drained)
• 1 cup cooked red kidney beans (or canned, rinsed and drained)
• 1 14-ounce can diced tomatoes (canned with juices)
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoons pepper
• 1.5 cups shredded cheddar cheese
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the rice under cold water until the water runs clear. Combine the rice and 2 cups of water or chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is fully cooked and the liquid is absorbed. Set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened.

Step 4

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 5

Add the diced red bell pepper to the skillet and cook for 3-4 minutes, until the pepper begins to soften.

Step 6

Stir in the cooked black beans, red kidney beans, diced tomatoes (with juice), and tomato paste. Mix everything well.

Step 7

Season the mixture with cumin, chili powder, salt, and pepper. Taste and adjust seasoning if necessary. Simmer for 5 minutes, stirring occasionally.

Step 8

In a large mixing bowl, combine the cooked rice and the bean mixture. Stir until everything is evenly distributed.

Step 9

Transfer the mixture into a greased 9x13-inch casserole dish. Spread it out evenly.

Step 10

Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

Step 11

Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.

Step 12

Remove the casserole from the oven. Let it rest for 5 minutes, then garnish with freshly chopped cilantro if desired.

Step 13

Serve warm and enjoy!

Nutrition Facts

Serving size	(1578.5g)

Amount per serving	% Daily Value*
Calories	1729.6

Total Fat 86.0g	0%
Saturated Fat 41.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 181.6mg	0%
Sodium 4065.7mg	0%
Total Carbohydrate 164.6g	0%
Dietary Fiber 34.6g	0%
Total Sugars 15.4g
Protein 83.2g	0%

Vitamin D 0IU	0%
Calcium 1458.0mg	0%
Iron 14.1mg	0%
Potassium 2291.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 18.9%

Carbs: 37.3%