Introduction

This rice and bean casserole is a comforting, easy-to-make dish that combines hearty ingredients with vibrant flavors. Perfect for a weeknight dinner, it’s packed with protein and cheese, making it both satisfying and delicious.

A black rectangular casserole dish is filled with a layered baked dish, starting with a base of yellow rice mixed with red kidney beans, topped with a layer of melted golden cheese that has browned spots, and scattered finely chopped green herbs on top. The casserole sits on a rustic wooden board, with a white marbled surface beneath. In the background, a smaller black bowl holds the same dish, and fresh green herbs and a white cloth napkin are partly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups long-grain white rice
1 can (15 oz) black beans, rinsed and drained
1 can (14 oz) diced tomatoes
2 cups shredded cheddar cheese
1 onion, diced
1 tsp cumin
1 tsp chili powder

Instructions

Step 1: Preheat the oven to 350°F (175°C) and spray a baking dish with nonstick cooking spray.
Step 2: Cook the rice according to the package instructions until tender.
Step 3: Sauté the diced onion in a skillet over medium heat until it becomes translucent.
Step 4: In a large bowl, combine the cooked rice, black beans, diced tomatoes with their juices, sautéed onion, cumin, chili powder, and half of the shredded cheese. Mix well.
Step 5: Transfer the mixture to the prepared baking dish and evenly top with the remaining cheese.
Step 6: Bake for about 25 minutes until the cheese is melted and bubbly.

Tips & Variations

For extra flavor, add a diced bell pepper or some chopped jalapeños to the sautéed onion.
Use pepper jack cheese instead of cheddar for a spicy twist.
Serve with sour cream and fresh cilantro for added creaminess and brightness.
Substitute brown rice if you prefer a nuttier, chewier texture, but increase cooking time accordingly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes.

How to Serve

A close-up view of a white bowl filled with cooked rice mixed with black beans, green peas, corn, and small diced tomatoes, all coated in a slightly shiny, reddish sauce. On top of the rice mixture are fresh green parsley leaves adding a pop of color. A spoon lifts a scoop of the colorful rice and bean mix from the bowl, showing the glossy texture and individual grains and vegetables clearly. The background is softly blurred with hints of greenery, and the whole scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole vegan?

Yes, simply omit the cheese or use a plant-based cheese alternative and ensure your cooking spray is vegan-friendly.

Can I prepare this recipe ahead of time?

Absolutely. You can assemble the casserole the day before, cover it, and refrigerate. Bake as directed when ready to serve.

Rice and Bean Casserole Recipe

Print Recipe

★★★★★

4.8 from 577 reviews

A hearty and flavorful Rice and Bean Casserole combining tender long-grain white rice, protein-rich black beans, diced tomatoes, and melted cheddar cheese, seasoned with aromatic cumin and chili powder, baked to perfection for a comforting, easy-to-make meal.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

2 cups long-grain white rice
1 can (15 oz) black beans, rinsed and drained
1 can (14 oz) diced tomatoes
2 cups shredded cheddar cheese
1 onion, diced

Spices and Seasoning

1 tsp cumin
1 tsp chili powder

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking dish by spraying it with nonstick cooking spray to prevent sticking.
Cook Rice: Cook the long-grain white rice according to the package instructions until it is tender and fluffy. Set aside once done.
Sauté Onion: In a skillet over medium heat, sauté the diced onion until it becomes translucent and soft, bringing out its natural sweetness.
Combine Ingredients: In a large mixing bowl, combine the cooked rice, rinsed and drained black beans, diced tomatoes with their juices, sautéed onions, cumin, chili powder, and half of the shredded cheddar cheese. Stir well to evenly distribute all ingredients and seasonings.
Assemble Casserole: Transfer the rice and bean mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheddar cheese over the top to create a cheesy crust while baking.
Bake: Place the dish in the preheated oven and bake for approximately 25 minutes, or until the cheese on top is fully melted, bubbly, and lightly golden.

Notes

For extra flavor, consider adding minced garlic when sautéing the onions.
Use low-sodium black beans and diced tomatoes to reduce sodium content if desired.
You can substitute cheddar cheese with a Mexican blend or Monterey Jack for a different taste.
Serve with a side of sour cream or avocado slices for creaminess.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: rice casserole, bean casserole, black beans, baked rice and beans, easy casserole, vegetarian casserole, cheddar cheese casserole