Lima Bean and Rice Casserole
Cozy up with this hearty Lima Bean and Rice Casserole, a deliciously simple dish that brings wholesome comfort to your table. This oven-baked casserole features tender lima beans layered over fragrant long-grain rice infused with savory vegetable broth, garlic, thyme, and a touch of paprika for a subtle smoky kick. In just under an hour, this one-dish wonder transforms pantry staples into a satisfying meal perfect for weeknight dinners or meal prep. Topped with optional melted cheddar cheese and fresh parsley, this versatile recipe offers elegance and nutrition with minimal effort. Whether you’re cooking for your family or looking for a crowd-pleasing side, this flavorful casserole is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups lima beans (frozen or fresh)
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme leaves
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional, for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a medium pot of water to a boil. Cook the lima beans for 3-5 minutes if using frozen, or until just tender. Drain and set aside.
In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the long-grain white rice to the skillet and stir to coat with the oil and aromatics.
Pour in the vegetable broth and stir in the dried thyme, paprika, salt, and black pepper. Bring to a gentle boil.
Transfer the rice mixture to a 9x13-inch (or similar-sized) casserole dish. Spread the pre-cooked lima beans evenly over the top.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the rice is fully cooked and the liquid is absorbed.
If using shredded cheddar cheese, remove the foil in the last 5 minutes of baking and sprinkle the cheese evenly on top. Allow it to melt and become bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4226 mg | 184% | |
| Total Carbohydrate | 184.9 g | 67% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 18.0 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1077 mg | 83% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3122 mg | 66% | |
*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.
