Cheesy Rice and Beans Casserole
I first found this Cheesy Rice and Beans Casserole recipe on the Plantbased Cooking Show YouTube channel. I made a few tweaks to it and have loved it ever since. It's a very flavorful dish and is very filling.
This recipe makes a lot, so I usually split it over three meals. I also love to eat it with oil-free baked Tostadas. The crunch of the Tostada adds texture to this dish and makes it more fun to eat.
This Cheesy Rice and Beans Casserole is one of my favorite meals. This rich and flavorful dish is filling and satisfying. Pair it with crunchy baked Tostadas and you're sure to fall in love!
- 2 cup uncooked brown rice
- 3 cup water
- 1 large onion, diced
- 3 clove garlic
- 1 red bell pepper, diced
- 1 can 16 oz black beans
- 1 can 16 oz red beans
- 1 cup frozen sweet corn (optional)
- 14 oz can green chiles
- 1 cup salsa
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 cup cashews
- 12 oz low sodium vegetable broth
- 1/2 cup nutritional yeast
- 1 tsp onion powder
- 1 tbsp rice vinegar
- 1 tbsp dijon mustard
- 1 tbsp white miso paste (more, if needed, according to taste)
- 1/2 tsp turmeric
Preheat oven to 400⁰.
Cook the rice in the 3 cups of water for 25 minutes (rice will be slightly undercooked).
Saute the onions and peppers for 10 minutes in a tablespoon of water to keep them from sticking.
Add the garlic and cook for a few more minutes.
Stir in the beans, chiles, corn, salsa, and spices and cook for another 5 minutes.
- Add the rice to the bean mixture and stir to combine. Pour this mixture into a 9 x 13" casserole dish.
Pour the cheese sauce over the mixture and stir so sauce goes all the way to the bottom of the dish.
Bake for 30-40 minutes.
To mix things up, you can add pinto beans and 8 ounces of frozen spinach (thawed and drained). Or throw the mixture into an oil-free tortilla for a quick meal on the go.
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