Cheesy Rice and Bean Casserole

This cheesy rice and bean casserole recipe is a tasty vegetarian dish the whole family will love. It is a plant-based protein meal idea that also features eggs and a punch of smoky, spicy chipotle flavor. It totally feels like comfort food, only healthier. Enjoy as a side or veggie main.

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If you are searching for a family-friendly, vegetarian dinner recipe, then look no further than this beans and rice casserole. Check out all of our meatless recipes for more inspiration.

Why you will love this recipe

Leftovers reheat well, making this a perfect recipe for meal prep if that’s your thing. I think it even tastes better the next day as the flavours have had some time to mingle.

It’s packed with beans and eggs, giving you some vegetarian protein power to sustain you.

This rice and beans casserole is naturally gluten-free. Bonus!

Ingredient Notes

Find the complete ingredient list, with measurements, in the recipe card below.

• Rice – Cooked rice add the bulk to this casserole. You can use all types of rice, from brown rice to white to long grain.
• Beans – Any beans work well. Kidney beans or black beans are usually what I use.
• Vegetables – This recipe calls for onion, red bell pepper, celery, and garlic for veggies, but use your faves.
• Eggs – Large farm fresh eggs for the win!
• Milk – Use whatever milk you choose. We usually have whole milk on hand.
• Cheese – My fave is marble cheddar cheese for the best melty top ever.
• Seasonings – I add a bunch of seasonings to make this bake full of flavor. We’ve got chili powder, red pepper flakes, adobo sauce, and of course sea salt and black pepper.

Wondering what the best method is to cook brown rice? I have two foolproof ways to cook up the perfect grain. First, this stove top method for easy brown rice is a go-to, and second, if you have an IP, this Instant Pot method is hands-off and so simple.

Equipment

Nothing fancy is needed to make this recipe.

• Cutting Board and Knife – This is for prepping the veggies. I use a larchwood cutting board and this Victorinox chef’s knife that I have had for years.
• Mixing Bowl – For mixing the ingredients, obviously. I like to use a medium to large mixing bowl to give me lots of room.
• Small Skillet – We have a HexClad pan that I absolutely love.
• Casserole Dish – An 8×8 or 9×9 will work for this recipe. I use a ceramic baking dish.

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

First, preheat the oven and grease your casserole dish.

Step 2

Next, dice up your veggies and mince up your garlic.

Step 3

Then, heat some olive oil in a skillet over medium heat. Add the veggies with sea salt and pepper, and sauté until soft, about 5 minutes.

Add in the garlic, then add in the chili powder and stir again. Take this off the heat and set aside.

Step 3

Next, in a large mixing bowl, combine the remaining ingredients.

I add a tablespoon of adobo sauce that I usually have leftover from my chipotle chicken salad. or spicy chicken chipotle pasta. I LOVE the flavor of chipotle.

Add in the cooked veggies to the mixing bowl and give them all a good mix.

Step 4

Pour into the prepared baking dish and sprinkle with cheese. I also sprinkle some chili flakes, but I enjoy the spice. It’s optional.

Step 5

Finally, bake for 35 minutes, then broil for 2 more so the cheese on top gets nice and browned. Let it sit for 5-10 minutes to settle, then serve warm.

Substitutions and recipe variations

Use a variety of beans for other legumes such as fava beans, pinto beans, chickpeas, or lentils.

Swap in Monterey Jack cheese or a Mexican blend for a more Tex-Mex vibe.

Make it a meat-eater’s option by adding cooked ground beef or chicken to the mixture before baking.

Add all kinds of veggies besides what is in the recipe. Ideas like corn, mushrooms, and green onions are good.

Use a cornucopia of spices if you wish. Both cumin and smoked paprika taste delicious.

Serving suggestions

This is a pretty versatile recipe. It can be breakfast, lunch, dinner, and a side dish.

Top the bake with your favorite toppings. Things like crushed tortilla chips, salsa, sour cream, hot sauce, fresh cilantro, avocado, and chopped jalapeno add some texture, flavor, and crunch.

We love adding a simple lettuce salad to most of our meals as a side dish. It is perfectly light and super easy to make.

Pair this dish up with some yummy garlic butter green beans on the side to add more veggies to the meal.

FAQS

Storage tips

To Store: Store leftovers in an airtight container in the fridge for up to 3-4 days.

To Freeze: Bake first, then cool completely, cut into portions, and freeze for up to 2 months. Reheat in the oven or microwave.

More vegetarian recipes

If you’ve tried this bean and rice casserole, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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