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If you're searching for a satisfying and nutritious meal, look no further than this Savory Veggie-Packed Rice and Bean Casserole. This dish not only celebrates the vibrant flavors of vegetables and beans but also offers a hearty, wholesome option for any time of day. It combines the goodness of brown rice, a variety of colorful veggies, and protein-rich beans, making it a perfect choice for both meat-lovers and vegetarians alike.

Savory Veggie-Packed Rice and Bean Casserole

Discover the Savory Veggie-Packed Rice and Bean Casserole, a delightful dish perfect for spring gatherings or cozy brunches. This easy weeknight dinner combines wholesome brown rice, vibrant veggies, and protein-rich beans into a comforting, creamy casserole that everyone will love. It's nutritious without sacrificing flavor, making it a fantastic option for both vegetarians and meat-lovers. Try it tonight and savor the goodness!
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Ingredients
  

1 cup brown rice, uncooked

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) diced tomatoes (with juices)

1 medium onion, chopped

2 cloves garlic, minced

1 medium bell pepper (any color), diced

1 medium zucchini, chopped

1 cup corn (fresh, frozen, or canned)

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder (adjust to taste)

1 tsp salt (more if needed)

½ tsp black pepper

2 cups vegetable broth

1 cup shredded cheese (optional for topping, e.g., cheddar or mozzarella)

Fresh cilantro, for garnish (optional)

Instructions
 

Pre-cook the Rice: In a medium saucepan, bring 2 cups of vegetable broth to a rolling boil. Stir in 1 cup of brown rice, lower the heat to a simmer, cover with a lid, and let cook for about 45 minutes, or until the rice is tender and the liquid is fully absorbed. Once done, set aside to cool.

    Sauté Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté for approximately 5 minutes until the vegetables are softened and fragrant. Incorporate the chopped zucchini and corn, cooking for an additional 3-4 minutes until the zucchini becomes tender.

      Combine Ingredients: In a spacious mixing bowl, combine the pre-cooked rice, rinsed black beans, rinsed kidney beans, and diced tomatoes (including their juices). Then add the sautéed vegetable mixture along with ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix everything thoroughly to ensure an even distribution of the ingredients.

        Prepare Casserole Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch (3-quart) casserole dish with cooking spray or olive oil. Pour the rice and vegetable mixture into the prepared casserole dish, spreading it out evenly with a spatula.

          Add Cheese (Optional): If you love cheesy dishes, sprinkle the shredded cheese generously on top of the casserole for an additional layer of flavor and creaminess.

            Bake: Place the casserole in the preheated oven and bake for approximately 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly (if you've added cheese).

              Garnish and Serve: Once baked, carefully remove the casserole from the oven and allow it to cool for about 5 minutes. If desired, garnish with fresh cilantro before serving. This dish can be enjoyed warm as a filling main course or as a nourishing side.

                Prep Time, Total Time, Servings:

                  15 minutes | 1 hour | 6 servings