Cheesy Kidney Bean & Brown Rice Bake

This Cheesy Kidney Bean and Brown Rice Bake is an easy, clean eating, yet tasty vegetarian casserole the whole family will love. Leftovers are great for tomorrows lunch! This is one of those healthy, high protein dinner recipes that still feels like comfort foods. This post also includes my fool proof methods for cooking perfect brown rice.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 242kcal

Author Sharon Rhodes

Ingredients

1/2 red onion chopped
2 stalks celery chopped
1/2 red pepper chopped
2 garlic cloves minced
1/2 tbsp olive oil
1 tbsp chili powder
sea salt and pepper to taste
1 1/2 cups cooked brown rice
1 can kidney beans rinsed and drained
3/4 cup milk
2 eggs beaten
1 1/2 cups plus 1/4 cup cheese shredded
1 tbsp adobo sauce optional
1 tbsp chili flakes optional

Instructions

Preheat the oven to 375
Heat olive oil in a small skillet over medium heat
Add in onion, peppers and celery, sea salt and pepper and saute until soft, about 5 minutes
Stir in minced garlic and turn off the heat. Stir in chili powder and set aside
Combine cooked rice, beaten eggs, milk, beans, 1 1/2 cups of cheese and adobo sauce in a large mixing bowl and stir well
Stir in cooked veggies into the mixing bowl
Pour into baking dish and sprinke with remaining 1/4 cup of cheese and chili flakes
Bake for 35 minutes, then broil for 2 minutes so the cheese on top becomes browned
Let stand for 5 minutes and serve

Nutrition