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Rice and Bean Casserole with Sweet Potatoes

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This Rice and Bean Casserole is a warm and hearty dish filled with earthy beans, sweet caramelized onions, and tender sweet potatoes, creating a delightful blend of flavors.

Ingredients

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  • 1 cup uncooked brown rice
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 large sweet potato, peeled and diced
  • 1 cup corn (fresh, frozen, or canned)
  • 1 bell pepper (any color), diced
  • 1 can (14.5 oz) diced tomatoes with green chilies, undrained
  • 1 tablespoon olive oil
  • Fresh cilantro for garnish (optional)
  • 1 avocado, sliced (optional)
  • Lime wedges for serving (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) so it’s ready to perfectly bake your gorgeous casserole.
  2. Combine the brown rice and vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer for about 45 minutes or until the rice is tender and all the liquid is absorbed.
  3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes or until translucent.
  4. Add the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Cook for another 1-2 minutes until fragrant.
  5. Stir in the diced sweet potato and cook for an additional 5-7 minutes until they begin to soften.
  6. Add the black beans, kidney beans, corn, bell pepper, and the canned tomatoes (with juice) to the skillet. Stir well to combine all the ingredients.
  7. Once the rice is done, add it to the vegetable and bean mixture, mixing until everything is thoroughly combined.
  8. Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
  9. Cover with aluminum foil and bake for 25 minutes.
  10. Remove the foil and bake for an additional 15-20 minutes or until the sweet potatoes are tender.
  11. Let the casserole cool for a few minutes before serving.
  12. Garnish with fresh cilantro and serve with avocado slices and lime wedges.

Notes

For added flavor, consider adding diced jalapeños for heat or shredded cheese during the last baking phase.

Nutrition

Find it online: https://cookingwithmayaa.com/casserole-rice-beans-sweet-potatoes/

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