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Easy Bean and Rice Casserole
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Satisfying brown rice and pinto bean casserole with zesty salsa and melted Cheddar; perfect as a hearty main or burrito filling.
Ingredients:
  • 3 cups water
  • 2 cups uncooked brown rice
  • 2 cubes vegetable bouillon
  • 0.5 medium lime, juiced
  • 1 tablespoon oil, or to taste
  • 1 medium onion, chopped
  • 1 tablespoon dried, minced garlic
  • 1.5 teaspoons ground cumin
  • 0.5 teaspoon chili powder
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (8 ounce) jar salsa
  • 3 medium carrots, grated
  • 2 cups shredded Cheddar cheese, divided
Instructions:
  • In a wide, shallow pot over medium-high heat, mix water, rice, and bouillon cubes. Once boiling, stir a few times to dissolve the bouillon cubes. Lower the heat to medium-low, cover, and simmer for 30 to 45 minutes until rice is tender and liquid is absorbed. Remove from heat, let it rest for 10 minutes covered, then fluff rice with a fork and add lime juice.
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • In a wide, shallow, oven-safe pan, heat oil over medium heat. Sauté onion and garlic until the onion is soft and translucent, about 5 minutes. Stir in cumin and chili powder, cook until fragrant for about 1 minute. Add rice, pinto beans, salsa, and carrots, mix thoroughly. Finally, stir in 1 cup of Cheddar cheese until fully incorporated.
  • Bake in the preheated oven for 20 minutes, then sprinkle remaining Cheddar on top and bake for an additional 5 minutes until bubbly.

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