Vegetable Bean Rice Casserole
Packed with bold flavors and wholesome ingredients, the Vegetable Bean Rice Casserole is the ultimate comfort food that's as nutritious as it is satisfying. This colorful, oven-baked dish combines tender sautéed vegetables, hearty black and kidney beans, and fluffy cooked rice, all infused with smoky spices like cumin and paprika. Topped with a gooey layer of melted cheddar cheese—or a plant-based alternative for a vegan twist—it's a crowd-pleasing, one-pan recipe perfect for busy weeknights or family dinners. With only 15 minutes of prep time and plenty of customizable options, this casserole is a flavorful way to enjoy a protein-packed, veggie-forward meal. Serve it warm with a sprinkle of fresh cilantro for a vibrant finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 bell peppers, diced (any colors)
- 1 medium zucchini, diced
- 3 cups cooked rice
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded cheddar cheese (or plant-based alternative)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic, diced bell peppers, and zucchini to the skillet. Sauté for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
In the same skillet, stir in the cooked rice, black beans, kidney beans, fire-roasted diced tomatoes (with their juices), and vegetable broth.
Season the mixture with ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine and simmer for 2-3 minutes.
Transfer the rice and vegetable mixture to the prepared casserole dish and spread it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the casserole is heated through.
Remove from the oven and let it sit for 5 minutes before serving.
Garnish with freshly chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 6.3 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 280 mg | 22% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 891 mg | 19% | |
*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.
