Best 4 Pinto Bean And Rice Casserole Recipes

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**Introduction:**

Indulge in a culinary journey with our tantalizing Pinto Bean and Rice Casserole, a delightful fusion of hearty flavors and textures. This wholesome casserole boasts a medley of pantry staples, transformed into a satisfying and budget-friendly meal. Savor the earthy goodness of pinto beans, complemented by the fluffy tenderness of rice, all enveloped in a savory tomato-based sauce. Each bite reveals a symphony of flavors, making this casserole a comforting classic that will warm your heart and nourish your soul.

**Recipes:**

1. **Pinto Bean and Rice Casserole:** Embark on a culinary adventure with our signature Pinto Bean and Rice Casserole, a hearty and flavorful dish that showcases the harmonious blend of pinto beans, rice, and a medley of spices. Savor the rich tomato sauce that envelops each ingredient, creating a comforting and satisfying meal that will leave you craving for more.

2. **Easy Pinto Bean and Rice Casserole:** Discover a simplified version of our classic casserole, designed for busy weeknights or those seeking a fuss-free meal. This recipe streamlines the cooking process without compromising on flavor, utilizing pantry staples and simple techniques to deliver a comforting casserole that's ready in no time.

3. **Vegan Pinto Bean and Rice Casserole:** Indulge in a plant-based rendition of our beloved casserole, catering to vegan and vegetarian preferences. This recipe swaps out traditional ingredients for their vegan counterparts, ensuring a hearty and flavorful dish that meets your dietary needs without sacrificing taste.

4. **One-Pot Pinto Bean and Rice Casserole:** Experience the convenience of a one-pot meal with our streamlined Pinto Bean and Rice Casserole. This recipe consolidates all the cooking into a single pot, minimizing cleanup and maximizing flavor. Savor the delectable combination of pinto beans, rice, and spices, all simmered together to perfection in one pot.

5. **Slow Cooker Pinto Bean and Rice Casserole:** Let your slow cooker do the work with our Slow Cooker Pinto Bean and Rice Casserole. This hands-off approach allows you to savor the same hearty flavors and textures of our classic casserole, with minimal effort. Simply toss all the ingredients into your slow cooker and let it work its magic, resulting in a comforting and satisfying meal that's ready when you are.

Here are our top 4 tried and tested recipes!

PINTO BEAN AND CHICKEN CASSEROLE



Pinto Bean and Chicken Casserole image

If you have a taste for Mexican and are looking for a quick and easy weeknight meal, here it is. You'll find layers of vibrant flavor and different textures in this pinto bean casserole. Suggested garnishes: chopped cilantro, sour cream, jalapenos, salsa, and black olives.

Provided by lutzflcat

Categories     Main Dish Recipes     Casserole Recipes     Chicken

Time 40m

Yield 6

Number Of Ingredients 13

cooking spray
2 (15.5 ounce) cans pinto beans, drained
1 ½ cups chopped, cooked chicken
1 (11 ounce) can Mexican-style corn (such as Green Giant®), drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (8 ounce) can tomato sauce
1 teaspoon dried minced onion
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
ground black pepper to taste
1 ½ cups corn chips (such as Fritos®)
2 cups shredded Colby-Jack cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
  • Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
  • Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.
  • Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.

Nutrition Facts : Calories 480.3 calories, Carbohydrate 44.4 g, Cholesterol 69.8 mg, Fat 22 g, Fiber 9.4 g, Protein 29.7 g, SaturatedFat 11.6 g, Sodium 1626.1 mg, Sugar 2.1 g

RICE AND BEANS CASSEROLE



Rice and Beans Casserole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 5h50m

Yield 4 to 6 servings

Number Of Ingredients 28

1 cup dried borlotti or cannellini beans
1 tablespoon EVOO, plus some to drizzle
2 ribs celery, chopped
2 cloves garlic, chopped
1 carrot, chopped
1 onion, chopped
Salt and pepper
Salt and pepper
1 1/2 cups long grain white rice
2 3/4 cups chicken stock/poaching liquid from Poached Chicken, recipe follows
1/2 cup fresh parsley leaves, finely chopped, plus more to garnish
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon fresh rosemary leaves, finely chopped
2 tablespoons butter, plus more for greasing
1 pound hot or sweet Italian sausage, casing removed
1 cup grated Parmigiano-Reggiano, plus more to pass
Finely chopped red onion, for garnish
1 whole chicken, 4 to 5 pounds
1 teaspoon whole black peppercorns
2 ribs celery, coarsely chopped
2 cloves garlic, crushed
1 large fresh bay leaf
1 carrot, peeled and coarsely chopped
1 lemon, sliced
1 onion, peeled and quartered
Herb bundle of parsley, rosemary and thyme
Herb bundle of parsley, rosemary and thyme
Salt

Steps:

  • Soak the beans 4 hours or overnight.
  • Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if necessary, about 30 minutes. Puree half of the mixture, reserve.
  • Meanwhile heat the stock to a boil, then add the rice and stir. Cover and reduce the heat to low. Simmer for 16 minutes, then stir in the herbs and butter. Cook 1 minute more and remove from the heat, fluff the rice with a fork.
  • Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat.
  • Grease a large casserole dish. Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage. Top with remaining cheese. Cool and cover, then store in the fridge until ready to eat.
  • Preheat an oven to 350 degrees F. Bring the casserole to room temperature.
  • Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving. Pass the cheese at the table.
  • Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes. Then cool chicken in its stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Reserve the meat for another use.

EASY BEAN AND RICE CASSEROLE



Easy Bean and Rice Casserole image

Serve this easy rice and bean casserole topped with avocado and sour cream or use as a burrito filler. Inspired by Green Valley Kitchen's Rice and Black Bean Casserole.

Provided by Jax

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h30m

Yield 8

Number Of Ingredients 13

3 cups water
2 cups uncooked brown rice
2 cubes vegetable bouillon
½ medium lime, juiced
1 tablespoon oil, or to taste
1 medium onion, chopped
1 tablespoon dried, minced garlic
1 ½ teaspoons ground cumin
½ teaspoon chili powder
1 (15 ounce) can pinto beans, rinsed and drained
1 (8 ounce) jar salsa
3 medium carrots, grated
2 cups shredded Cheddar cheese, divided

Steps:

  • Combine water, rice, and bouillon cubes in a wide, shallow pot over medium-high heat. Bring to a boil, stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add lime juice and fluff rice with a fork.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a wide, shallow, oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cumin and chili powder; stir until fragrant, about 1 minute. Add rice, pinto beans, salsa, and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.
  • Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly, about 5 minutes more.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 49.7 g, Cholesterol 26.8 mg, Fat 13.2 g, Fiber 5.1 g, Protein 12.9 g, SaturatedFat 7 g, Sodium 496.4 mg, Sugar 3.2 g

PINTO BEAN CASSEROLE



Pinto Bean Casserole image

Whether you call them pinto beans, brown beans, or soup beans, this is an easily prepared, one dish meal that your entire family will love! My daughter wouldn't eat pinto beans, but loved this dish. For a dish with a zestier taste, try pinto beans with chili or jalapeno flavors!

Provided by Appalachia Momma

Categories     Beans

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

1 lb extra lean ground beef
30 ounces canned pinto beans
15 ounces diced tomatoes, canned, drained
15 ounces whole kernel corn, drained
15 ounces cream of chicken soup
1/2 cup chopped onion
6 ounces shredded cheddar cheese
1 1/2 cups self-rising cornmeal
1/4 cup self-rising flour
1 1/4 cups skim milk

Steps:

  • Saute beef and onion together, drain well.
  • Combine beef, onion,beans, tomatoes, corn, cheese, and cream of chicken.
  • Stir well and then place into a large baking dish.
  • Mix milk and corn meal together (make sure batter isn't too thin) and spread on top of ingredients.
  • Bake at 400 degrees for 30 or minutes until golden brown.

Tips:

  • Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
  • Use a variety of beans: Pinto beans are a great choice, but you can also use black beans, kidney beans, or any other type of bean that you like.
  • Don't overcook the beans: They should be tender, but still hold their shape.
  • Use a flavorful broth: Chicken broth or vegetable broth will add a lot of flavor to the casserole.
  • Add some vegetables: Diced onions, bell peppers, or corn are all great additions to this casserole.
  • Top with cheese: A layer of shredded cheese will give the casserole a nice golden brown crust.
  • Serve with your favorite sides: This casserole is great with rice, tortillas, or a salad.

Conclusion:

Pinto bean and rice casserole is a delicious, easy-to-make dish that is perfect for a weeknight meal. It is packed with protein and fiber, and it can be easily customized to your liking. So next time you are looking for a hearty and flavorful casserole, give this recipe a try!

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