Brown Rice and Bean Bake
A Mexican flavored rice-and-bean dish for a vegetarian main or side.
Servings: 6
Calories: 224kcal
Ingredients
Ingredients:
- ¾ c rice, brown, long grained about 2 c cooked
- 1 teaspoon salt
- 1 teaspoon taco seasoning, dry
- ¼ - ½ teaspoon cumin, ground
- ¾ c salsa
- 1 can black beans rinsed and drained
- ¾ c corn I use frozen
- 1 c cheese, shredded, cheddar or 4-cheese Mexican
Instructions
- If you have leftover brown rice from another meal, feel free to use it here!
- Otherwise, cook the rice first by filling a large pot with water. Add a teaspoon of salt and bring to a boil. Add the rice, bring back to a boil, and then reduce the heat to medium, to keep the water simmering. Cook for 35 minutes, and then drain the rice in a colander, but do not rinse.
- Preheat your oven to 375°F.
- In a two- to three-quart casserole dish, combine the cooked rice with the beans, salsa, corn and seasonings, plus ¾ cup of the shredded cheese. Use the rest of the cheese to sprinkle over the top of the dish. Cover and bake for 30 to 40 minutes until the casserole is bubbly and the cheese is melted.
Notes
This can be served as a side dish or is a great vegetarian filling in tortillas. I eat this frequently with salad greens and chips to make my own version of a taco salad. The possibilities are endless!
Nutrition
Serving: 6g | Calories: 224kcal | Carbohydrates: 34g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 736mg | Potassium: 360mg | Fiber: 5g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 1.7mg | Calcium: 123mg | Iron: 1.6mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.