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  • Traci Hatchett

Vegetarian Rice & Bean Casserole Recipe

Ingredients: 1 onion (chopped) 1 green pepper (chopped) 3 garlic cloves minced 1 tablespoon olive or canola oil 2 cups cooked brown rice instant, long grain or short grain 1 can pinto beans (drained)

1 can black beans (drained) 1 can whole kernel corn (drained) 2 tablespoons tomato paste 1 cup vegetable stock 1/2 teaspoon ground pepper 1 teaspoon Kosher salt 1 teaspoon dried oregano 1 tablespoon cumin 1 cup Pepper Jack or sharp cheddar cheese (shredded) 1 green onion diced (optional)

1/3 cup black olives (sliced, optional) Instructions: 1. Heat skillet over medium heat. Preheat oven to 375 degrees. Spray a 2 1/2 quart baking dish with cooking oil. 2. Add tablespoon of oil to skillet. Sautee' onion, pepper and garlic until softened, about 4-5 minutes. The remove from heat. 3. In a large mixing bowl, add cooked peppers/onion/garlic, rice, beans. corn, tomato paste, vegetable stock, salt and pepper, oregano, and cumin. Gently mix together. Fold in cheddar cheese.

4. Evenly spread mixture in baking dish. Bake in oven for 25 minutes (30 minutes if cooking from frozen).

5. Remove from oven. Sprinkle with green onions, scoop out portions and serve with favorite toppings.


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