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Rice and Bean Casserole with Sweet Potatoes

Cozy Rice and Bean Casserole with Sweet Potatoes Bliss

This Rice and Bean Casserole with Sweet Potatoes is a comforting dish that is easy to prepare, nutritious, and perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 45 minutes
Baking Time 25 minutes
Total Time 1 hour 30 minutes
Course Main dishes
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • large skillet
  • Medium saucepan
  • 9x13-inch baking dish

Ingredients
  

For the Casserole

  • 1 cup uncooked brown rice a nutritious base that adds fiber and nuttiness to the dish.
  • 2 cups vegetable broth for enhanced flavor that brings all the ingredients together.
  • 1 can (15 oz) black beans rich in protein, these beans add heartiness and texture.
  • 1 can (15 oz) kidney beans vibrant and packed with nutrients.
  • 1 medium onion diced for a savory base that enhances the overall flavor.
  • 2 cloves garlic minced for a fragrant kick that elevates the dish.
  • 1 teaspoon cumin adds a warm, earthy flavor.
  • 1 teaspoon chili powder for a hint of heat that spices up the casserole.
  • ½ teaspoon smoked paprika brings a subtle smokiness.
  • Salt to taste.
  • Pepper to taste.
  • 1 large sweet potato diced to bring sweetness and color.
  • 1 cup corn fresh, frozen, or canned, adds a delightful crunch.
  • 1 can (14.5 oz) diced tomatoes with green chilies adds moisture.
  • 1 tablespoon olive oil for sautéing the vegetables.

For Garnish

  • Fresh cilantro a bright, herbaceous touch.
  • 1 medium avocado sliced for a creamy texture.
  • Lime wedges for squeezing over the casserole.

Instructions
 

Instructions

  • Preheat your oven to 375°F (190°C). Gather all your ingredients.
  • In a medium saucepan, combine 1 cup of uncooked brown rice with 2 cups of vegetable broth. Bring to a boil, then reduce heat and let simmer for 45 minutes.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  • Stir in minced garlic, cumin, chili powder, and smoked paprika. Season with salt and pepper to taste.
  • Add the diced sweet potato to the skillet and cook for an additional 5-7 minutes.
  • Add the drained black beans, kidney beans, corn, diced bell pepper, and diced tomatoes to the skillet. Stir until well combined.
  • Fold the cooked rice into the vegetable and bean mixture.
  • Grease a 9x13-inch baking dish, pour in the rice and bean mixture, and spread it out evenly.
  • Cover with aluminum foil and bake for 25 minutes.
  • Remove the foil and continue baking for another 15-20 minutes until sweet potatoes are tender.
  • Let the casserole cool for a few minutes. Garnish with fresh cilantro and serve with slices of avocado and lime wedges.

Notes

Ensure your brown rice is fully cooked and tender to avoid a ruined casserole. Feel free to customize with your favorite veggies.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 120IUVitamin C: 45mgCalcium: 6mgIron: 15mg
Keyword Comfort Food, easy recipe, hearty dish, Rice and Bean Casserole, sweet potatoes, Vegetarian
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