Description
This hearty Rice and Bean Casserole with Sweet Potatoes is a comforting and nutritious one-dish meal perfect for vegetarians and anyone looking for a filling, flavorful dinner. Combining tender brown rice, mixed beans, sweet potatoes, and vibrant vegetables in a blend of cumin, chili powder, and smoked paprika, this casserole is baked to perfection for a deliciously warm and satisfying dish.
Ingredients
Scale
Grains and Broth
- 1 cup uncooked brown rice
- 2 cups vegetable broth
Beans and Vegetables
- 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 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
Spices and Oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Optional Garnishes
- Fresh cilantro for garnish
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Cook Rice: In a medium saucepan, combine the brown rice and vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 45 minutes until the rice is tender and all the liquid is absorbed.
- Sauté Aromatics: While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant.
- Add Spices and Garlic: Add minced garlic, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir constantly and cook for another 1-2 minutes until aromatic.
- Cook Sweet Potatoes: Stir in the diced sweet potato and continue to cook for 5-7 minutes so they start softening but still hold shape.
- Mix Beans and Vegetables: Add the black beans, kidney beans, corn, diced bell pepper, and canned tomatoes with their juices to the skillet. Stir well to combine all ingredients evenly.
- Combine Rice and Vegetable Mixture: Once the rice is fully cooked, add it to the skillet with the vegetable and bean mixture. Mix thoroughly to evenly distribute all components.
- Prepare Baking Dish: Grease a 9×13-inch baking dish and transfer the combined mixture into it, spreading it out evenly.
- Bake Covered: Cover the dish with aluminum foil and place it in the oven. Bake for 25 minutes to allow flavors to meld and sweet potatoes to cook through.
- Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the sweet potatoes are tender and the casserole top turns slightly golden.
- Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro, and optionally serve with sliced avocado and lime wedges for extra freshness.
Notes
- You can substitute vegetable broth with water, but broth adds more flavor.
- For a spicier casserole, increase the amount of chili powder or add cayenne pepper.
- If using frozen corn, thaw before adding to the skillet.
- This dish is excellent for meal prep and reheats well for leftovers.
- For a vegan option, ensure all canned goods have no animal-derived additives.
- Use a fork to check sweet potatoes for tenderness before removing from the oven.
