Cheesy Rice and Bean Casserole

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 dinner idea that also features eggs and a punch of smoky, spicy chipotle flavor. It totally feels like comfort food, only healthier.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 240kcal

Author Sharon Rhodes

Ingredients

¼ cup red onion finely diced
2 stalks celery finely diced
¼ cup bell pepper finely diced
2 cloves garlic minced
½ tbsp olive oil
1 tbsp chili powder
sea salt and pepper to taste
1 ½ cups cooked rice use white or brown
1 15 oz can kidney beans rinsed and drained
¾ cup milk
2 eggs beaten
1 ½ cups grated cheese
1 tbsp adobo sauce *optional
1 tbsp crushed red pepper flakes *optional

Instructions

Preheat the oven to 375° and grease an 8x8 baking dish. Set the dish aside.
Heat olive oil in a small skillet over medium heat.
Add in onion, peppers, celery, sea salt, and pepper, and saute until soft, about 5 minutes.
Stir in minced garlic and turn off the heat. Stir in the chili powder and set aside.
Combine cooked rice, beaten eggs, milk, beans, 1 cup of cheese, and adobo sauce in a large mixing bowl, stirring well.
Stir the cooked veggies into the mixing bowl.
Pour into the prepared baking dish and sprinkle with the remaining 1/4 cup of cheese and crushed pepper flakes, if using.
Bake for 35 minutes, then broil for 2 minutes so the cheese on top becomes browned and bubbly.
Remove from the oven and let it stand for 5 minutes. Serve warm.

Notes

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.

Nutrition