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Rice and Bean Casserole with Sweet Potatoes

Savory Rice and Bean Casserole with Sweet Potatoes Delight

This Rice and Bean Casserole with Sweet Potatoes is a hearty and nutritious dish packed with flavor, perfect for weeknights or gatherings.
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Course: Main Dishes
Cuisine: Vegetarian
Keyword: Casserole, comfort food, easy recipe, Healthy Dinner, Rice and Bean Casserole, Sweet Potatoes
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 5 minutes
Total Time: 1 hour 25 minutes
Servings: 6 servings
Calories: 350kcal

Equipment

  • medium saucepan
  • large skillet
  • 9x13 inch baking dish

Ingredients

For the Casserole

  • 1 cup uncooked brown rice ensures a hearty base packed with nutrients.
  • 2 cups vegetable broth enhances flavor while keeping it vegetarian.
  • 1 can black beans drained and rinsed; a great source of protein.
  • 1 can kidney beans drained and rinsed; boosts fiber content.
  • 1 medium onion contributes sweetness and depth of flavor when sautéed.
  • 2 cloves garlic adds an aromatic punch.
  • 1 teaspoon cumin brings warm, earthy notes.
  • 1 teaspoon chili powder adds a mild heat.
  • 1 teaspoon smoked paprika offers a smoky essence.
  • 1 teaspoon salt essential for balancing flavors.
  • 1 teaspoon pepper essential for balancing flavors.
  • 1 large sweet potato packed with vitamins and natural sweetness.
  • 1 cup corn adds a pop of sweetness.
  • 1 large bell pepper brings crunch and freshness.
  • 1 can diced tomatoes with green chilies adds moisture and a zesty kick.
  • 1 tablespoon olive oil ideal for sautéing.

For Garnishing (Optional)

  • 1 cup fresh cilantro adds a burst of freshness.
  • 1 large avocado creamy slices enhance richness.
  • 1 piece lime wedges serve on the side for tangy finish.

Instructions

Step‑by‑Step Instructions

  • Preheat the oven to 375°F (190°C).
  • In a medium saucepan, combine 1 cup of uncooked brown rice with 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 45 minutes.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
  • Stir in 2 cloves of minced garlic, 1 teaspoon each of cumin, chili powder, and smoked paprika, along with salt and pepper. Cook for 1-2 minutes.
  • Add diced sweet potato to the skillet and cook for 5-7 minutes until it begins to soften.
  • Stir in drained black beans, kidney beans, corn, diced bell pepper, and can of undrained diced tomatoes. Mix thoroughly for 3-4 minutes.
  • Once the rice is finished, add it to the skillet and mix well to combine.
  • Transfer the mixture into a greased 9x13-inch baking dish and level it out.
  • Cover with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake uncovered for an additional 15-20 minutes until golden.
  • Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro, avocado slices, and lime wedges.

Notes

This casserole freezes beautifully; prepare ahead and bake directly from frozen, adding a few extra minutes to the baking time.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 56g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 500mg | Potassium: 700mg | Fiber: 12g | Sugar: 5g | Vitamin A: 18000IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 3mg