Fiesta black beans and rice casserole

August 15, 2012 § 3 Comments

Yesterday, I pondered what to bake with the frozen meatloaf I’d pulled out of the freezer, and decided to make a rice dish.  This slightly spicy rice and bean casserole uses brown rice, plus plenty of cheese for protein… if you want to make a meal out of it, you can.  Although the seasonings are fine for me and Dave, you might find them a little zippy, so feel free to reduce the seasonings by half, if you like a milder flavor.

We also like to double up when we’re cooking foods that freeze well, which is why this recipe serves 8.  There’s plenty for freezing.  This recipe makes two small-ish pans of casserole, one of which you can cook now.  Place the extra in the freezer for a later meal.  Or just cook it all today…the leftovers taste pretty good in tacos.  It’s a great no-meat meal.

Fiesta black beans and rice casserole

2 cups brown rice

4 cups water

3 ears corn, cooked, and cut off cob

1 15.25-ounce can black beans, rinsed and drained

4 green onions, chopped

2 roma tomatoes, deseeded and chopped

2 cups shredded Monterey Jack cheese, divided

1 cup sour cream (or Greek yogurt if you’re feeling particularly healthy)

3 cloves garlic, minced

½ teaspoon chipotle powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon cayenne

¼ teaspoon red pepper flakes

Cook the rice in the water, according to package directions.  Combine the cooked rice with the remaining ingredients, using only 1 ¾ cups of the shredded cheese.  Place the rice in either 1 large 8” X 15” greased glass pan, or 2 8” X 5” greased glass pans.

Sprinkle the reserved ¼ cup grated cheese over the top.  Bake at 325-degrees Fahrenheit for 25 minutes, until cheese is melted and casserole is heated through.  Serves 8.


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