Miranda's Brown Rice Casserole

Hearty, wholesome, and bursting with flavor, Miranda's Brown Rice Casserole is a comforting, vegetable-packed dish that’s perfect for busy weeknights or family gatherings. This easy casserole combines tender brown rice with a medley of sautéed vegetables, savory herbs, and a vibrant punch of diced tomatoes, all crowned with a bubbly layer of melted cheddar cheese. Customize it with your choice of cooked chicken or black beans for added protein, making it a flexible option for vegetarians and meat-lovers alike. With a prep time of just 20 minutes, this filling and nutritious meal is an excellent way to enjoy the nutty goodness of brown rice while keeping things deliciously simple. Garnished with a sprinkle of fresh parsley, this oven-baked dish is as beautiful as it is satisfying—perfect for anyone seeking a healthy casserole recipe that doesn’t compromise on flavor.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 cups brown rice
• 3 cups water
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 medium bell pepper (diced, any color)
• 1 medium zucchini (diced)
• 1 cup mushrooms (sliced)
• 14.5 ounces canned diced tomatoes (with juices)
• 1.5 cups shredded cheddar cheese
• 1 cup cooked chicken or black beans (optional)
• 1 teaspoon Italian seasoning
• 0.5 teaspoon paprika
• 0.75 teaspoons salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the brown rice under cold water and combine it with 3 cups of water in a medium saucepan. Bring to a boil, cover, reduce the heat to a simmer, and cook until tender (approximately 30-35 minutes).

Step 3

While the rice cooks, heat the olive oil in a large skillet over medium heat.

Step 4

Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for another 1 minute until fragrant.

Step 5

Add the diced bell pepper, zucchini, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.

Step 6

Stir in the canned diced tomatoes (including their juices), Italian seasoning, paprika, salt, and black pepper. If using cooked chicken or black beans, add them now. Mix well and let simmer for 3-4 minutes.

Step 7

Once the rice is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture. Stir until everything is evenly combined.

Step 8

Lightly grease a 9x13-inch baking dish with olive oil or cooking spray. Transfer the rice and vegetable mixture into the dish, spreading it out evenly.

Step 9

Sprinkle the shredded cheddar cheese in an even layer over the top of the casserole.

Step 10

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

Step 11

Remove the casserole from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2452.4g)

Amount per serving	% Daily Value*
Calories	1896.2

Total Fat 95.8g	0%
Saturated Fat 44.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 384.0mg	0%
Sodium 3850.7mg	0%
Total Carbohydrate 127.4g	0%
Dietary Fiber 19.1g	0%
Total Sugars 31.9g
Protein 137.5g	0%

Vitamin D 21.7IU	0%
Calcium 1494.2mg	0%
Iron 9.6mg	0%
Potassium 2980.1mg	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: 44.9%

Protein: 28.6%

Carbs: 26.5%