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Brown Rice and Black Bean Casserole

Brown Rice and Black Bean Casserole

Cost $15.5, save $10

Source: Recommended by CookPal

  • 95 Min
  • 8 Servings
  • $15.5

INGREDIENTS

  • Grains

    • ⅓ cup brown rice

  • Liquids

    • 1 cup vegetable broth
    • 1 tablespoon olive oil

  • Vegetables

    • 🧅 ⅓ cup diced onion
    • 🥒 1 medium zucchini, thinly sliced
    • 🍄 ½ cup sliced mushrooms
    • 🥕 ⅓ cup shredded carrots
    • 1 (15 ounce) can black beans, drained
    • 1 (4 ounce) can diced green chile peppers, drained

  • Proteins

    • 🍗 2 cooked skinless boneless chicken breast halves, chopped

  • Spices & Seasonings

    • ½ teaspoon cumin
    • 🧂 Salt to taste
    • Ground cayenne pepper to taste

  • Dairy

    • 🧀 2 cups shredded Swiss cheese

STEPS

1

Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.

2

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.

3

Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.

4

In a large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.

5

Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

NUTRIENTS

Per 1 serving

🔥

337

Calories

  • 25
    Protein
  • 12
    Carbs
  • 21
    Fats

💡 For a vegetarian version, substitute chicken with extra vegetables, tofu, or additional beans.To save time, cook the rice a day ahead and refrigerate until needed.Top with fresh cilantro or parsley for garnish before serving for added flavor.