Meatless Rice and Bean Casserole

Zucchini, mushrooms, and tomatoes share center stage with brown rice, black beans, and delicious Cheddar cheese in this hearty meatless casserole the whole family will enjoy.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 364 Calories

Ingredients

• 2 tablespoons olive oil
• 4 cups water
• 2 teaspoons garlic salt
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1 (15 ounce) can black beans, rinsed and drained
• 1 ½ cups uncooked brown rice
• 1 teaspoon ground paprika
• 3 large cloves garlic, minced
• cooking spray (such as Pam®)
• 1 tablespoon beef base (such as Better than Bouillon®)
• 4 small zucchini, quartered and sliced
• ¼ medium sweet yellow onion, diced
• 6 small baby portobello mushrooms, stemmed and roughly chopped
• 4 medium ripe tomatoes, chopped
• 2 cups Cheese, cheddar

Recipe Instructions

Step 1

Combine water, rice, and beef base in a rice cooker. Seal and select setting according to manufacturer's instructions; cook until tender, about 45 minutes. Fluff with a fork.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

Step 3

Heat olive oil in a large skillet over medium heat. Add zucchini and onion; saute until tender, about 5 minutes. Add mushrooms and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in rice, black beans, tomatoes, 1/2 of the Cheddar cheese, garlic salt, Italian seasoning, basil, and paprika. Spoon into the prepared casserole dish and sprinkle with remaining Cheddar.

Step 4

Bake in the preheated oven until cheese is melted and casserole is heated through, about 20 minutes.