Easy Bean and Rice Casserole

Serve this easy rice and bean casserole topped with avocado and sour cream or use as a burrito filler. Inspired by Green Valley Kitchen's Rice and Black Bean Casserole.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 366 Calories

Ingredients

• 3 cups water
• 1 ½ teaspoons ground cumin
• 1 medium onion, chopped
• 1 (8 ounce) jar salsa
• ½ teaspoon chili powder
• 3 medium carrots, grated
• 2 cups shredded Cheddar cheese, divided
• 2 cups uncooked brown rice
• 2 cubes vegetable bouillon
• 1 (15 ounce) can pinto beans, rinsed and drained
• ½ medium lime, juiced
• 1 tablespoon oil, or to taste
• 1 tablespoon dried, minced garlic

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine water, rice, and bouillon cubes in a wide, shallow pot over medium-high heat. Bring to a boil, stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add lime juice and fluff rice with a fork.

Step 3

Heat oil in a wide, shallow, oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cumin and chili powder; stir until fragrant, about 1 minute. Add rice, pinto beans, salsa, and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.

Step 4

Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly, about 5 minutes more.