Easy Bean and Rice Casserole


Serve this easy rice and bean casserole topped with avocado and sour cream or use as a burrito filler. Inspired by Green Valley Kitchen's Rice and Black Bean Casserole.

Prep Time:
10 mins
Cook Time:
1 hrs 10 mins
Additional Time:
10 mins
Total Time:
1 hrs 30 mins
8 servings


  • 3 cups water

  • 2 cups uncooked brown rice

  • 2 cubes vegetable bouillon

  • ½ medium lime, juiced

  • 1 tablespoon oil, or to taste

  • 1 medium onion, chopped

  • 1 tablespoon dried, minced garlic

  • 1 ½ teaspoons ground cumin

  • ½ 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


  1. Combine water, rice, and bouillon cubes in a wide, shallow pot over medium-high heat. Bring to a boil, stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add lime juice and fluff rice with a fork.

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. Heat oil in a wide, shallow, oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cumin and chili powder; stir until fragrant, about 1 minute. Add rice, pinto beans, salsa, and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.

  4. Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly, about 5 minutes more.

Nutrition Facts (per serving)

366 Calories
13g Fat
50g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 366
% Daily Value *
Total Fat 13g 17%
Saturated Fat 7g 35%
Cholesterol 27mg 9%
Sodium 496mg 22%
Total Carbohydrate 50g 18%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 13g
Vitamin C 5mg 23%
Calcium 274mg 21%
Iron 2mg 11%
Potassium 424mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love