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If you're craving something hearty, easy, and packed with flavor, this Cheesy Bean and Rice Casserole is your go-to dish. It's a delightful mix of black beans, corn, and cheese that comes together in no time. Perfect for a busy weeknight or a casual get-together, this casserole will have everyone coming back for seconds. Let's dive in!
The name of the recipe: Cheesy Bean and Rice Casserole Recipe
Ingredients:
- 1 cup white or brown uncooked rice
- 1 can drained and rinsed black beans
- 1 can drained corn
- 2 cups cheddar or mexican blend shredded cheese
- 1 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the rice according to package instructions.
- In a large mixing bowl, combine the cooked rice, black beans, corn, 1 cup of shredded cheese, salsa, cumin, chili powder, salt, and pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Cheesy Rice Casserole Recipe
What you will need to make cheesy bean and rice casserole
- Rice: Provides a hearty base, absorbing flavors and adding texture to the casserole.
- Black beans: Adds protein and a creamy texture, making the dish more filling.
- Corn: Brings sweetness and a bit of crunch, balancing the savory elements.
- Cheese: Melts into a gooey, delicious topping, enhancing the overall flavor.
- Salsa: Infuses the dish with a tangy, spicy kick, tying all ingredients together.
- Cumin: Adds earthy warmth, giving the casserole a deeper, more complex flavor.
- Chili powder: Provides a mild heat, complementing the other spices and ingredients.
Tools and Instruments Needed
What tools/instruments will be needed to make Cheesy Bean and Rice Casserole Recipe
- Saucepan: Essential for cooking the rice to perfection, ensuring it’s fluffy and ready to mix with other ingredients.
- Mixing bowl: Needed to combine rice, beans, corn, cheese, and spices evenly before transferring to the baking dish.
- Baking dish: Holds the casserole mixture, allowing it to bake evenly and develop a delicious, cheesy crust.
- Cheese grater: Useful if you’re shredding your own cheese, ensuring it melts smoothly over the casserole.
- Oven: Crucial for baking the casserole, melting the cheese, and blending all flavors together.
Cheesy Bean and Rice Casserole
A hearty and comforting casserole with beans, rice, and lots of cheese.
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Ingredients:
Main Ingredients
- 1 cup uncooked rice white or brown
- 1 can black beans drained and rinsed
- 1 can corn drained
- 2 cups shredded cheese cheddar or Mexican blend
- 1 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the rice according to package instructions.
- In a large mixing bowl, combine the cooked rice, black beans, corn, 1 cup of shredded cheese, salsa, cumin, chili powder, salt, and pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add more veggies or use different types of beans.
Read more: Cheesy Taco Rice Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don’t bake.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 15 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don’t bake.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with the date.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let sit at room temperature for 15 minutes.
- Bake as directed.
Adding a bit of lime juice to the salsa can give the casserole a fresh, tangy kick that balances the cheese perfectly.
Frequently Asked Questions
FAQ:
Can I use brown rice instead of white rice?
Yes, you can use either white or brown rice.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I add meat to this casserole?
Absolutely, cooked chicken or ground beef works well.
Is it possible to make this dish ahead of time?
Yes, assemble it ahead and refrigerate, then bake when ready.
Can I freeze this casserole?
Yes, freeze it before baking for up to 2 months.
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