Yellow Rice Casserole Vegetarian
Bright, flavorful, and completely meat-free, this Yellow Rice Vegetarian Casserole is the perfect one-dish meal for busy weeknights or comforting gatherings. Packed with vibrant ingredients like sautéed zucchini, red bell peppers, and protein-rich black beans, this dish combines hearty textures with warming spices like cumin and paprika. A creamy mix of sour cream, cheddar cheese, and perfectly cooked yellow rice forms the base of this satisfying bake, while a topping of melted, bubbly cheese takes it over the top. Ready in just under 45 minutes, this vegetarian casserole is as simple to make as it is delicious. Garnished with fresh cilantro for a final pop of flavor, it’s sure to become a family favorite. Perfect for dinner, meal prep, or even a holiday side dish, this recipe is a must-try for anyone looking to add a wholesome vegetarian option to their menu.
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Recipe Information
Ingredients
- 1 cup yellow rice mix
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic cloves
- 1 medium red bell pepper
- 1 medium zucchini
- 1 cup canned black beans
- 1.5 cups shredded cheddar cheese
- 0.5 cup sour cream
- 1 teaspoon cumin powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch casserole dish and set aside.
Cook the yellow rice mix according to the package instructions, using the 2 cups of water. Once cooked, fluff the rice with a fork and let it cool slightly.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Dice the onion, mince the garlic cloves, and chop the red bell pepper and zucchini into small pieces.
Add the diced onion and minced garlic to the skillet, sautéing for 2-3 minutes until fragrant.
Stir in the red bell pepper and zucchini, cooking for another 5-6 minutes until the vegetables have softened.
Rinse and drain the canned black beans. Add the beans to the skillet, along with cumin powder, paprika, salt, and black pepper. Cook for another 2 minutes and remove from heat.
In a large mixing bowl, combine the cooked yellow rice, sautéed vegetables, 1 cup of shredded cheddar cheese, and sour cream. Mix until well incorporated.
Transfer the rice and vegetable mixture into the prepared casserole dish and spread evenly.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes. Sprinkle with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 6763 mg | 294% | |
| Total Carbohydrate | 275.8 g | 100% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 35.7 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1642 mg | 126% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2111 mg | 45% | |
*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.
