Best 8 Zesty Rice N Bean Casserole Recipes

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Kick-start your culinary journey with our tantalizing Zesty Rice n' Bean Casserole, a vibrant and flavorful dish that's sure to tantalize your taste buds. This delectable casserole boasts layers of aromatic rice, tender beans, a medley of zesty seasonings, and a rich, creamy sauce, all harmoniously combined to create a symphony of flavors.

The medley of recipes featured in this article caters to diverse dietary needs and preferences. We have a hearty recipe for a classic Zesty Rice n' Bean Casserole, a vegan-friendly version brimming with plant-based goodness, a tantalizing black bean and rice casserole infused with Mexican spices, and a quick and easy one-pot rice and bean casserole that's perfect for busy weeknights.

So, prepare to be captivated by the vibrant flavors and textures of our Zesty Rice n' Bean Casserole and its delightful variations. Let's embark on a culinary adventure that will leave you craving for more!

Here are our top 8 tried and tested recipes!

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

RICE AND BLACK BEAN CASSEROLE



Rice and Black Bean Casserole image

A colorful and veggie packed rice and black bean casserole.

Provided by Geraldine

Time 1h10m

Yield 6

Number Of Ingredients 13

2 cups cooked rice or 1 cup uncooked rice
1 bouillon cube
1/2 lime - juiced
1 15 oz can of black beans
1 bag of spinach
1 garlic clove - minced
1 10 oz package frozen corn
4 scallions - chopped
1 medium zucchini - grated
1 half jar of salsa - about 8 oz
1 14.5 oz can of diced tomatoes
2 cups of cheddar cheese - grated
1 tbs parsley - minced

Steps:

  • Preheat oven to 350 degrees.
  • If you have 2 cups of cooked rice left over from another meal, then toss cooked rice with lime juice. If you need to cook the rice before hand, cook 1 cup of rice per package directions - add bouillon cube to water. When done, let rice sit covered for 10 minutes. After rice has cooled, fluff and toss with lime juice.
  • Add cooked rice to a large bowl. You'll be adding all the ingredients in to this bowl.
  • Drain black beans and add to bowl.
  • Saute spinach and minced garlic in a little oil until slightly wilted. Add to bowl.
  • Add corn and scallions to saute pan and cook over medium heat for 3 minutes. Add corn and scallions to bowl.
  • Grate zucchini and add to bowl.
  • Add salsa to bowl.
  • Add can of diced tomatoes (and juice in the can) to the bowl.
  • Add 1 cup of grated cheese to the bowl.
  • Mix everything together in the bowl.
  • Lightly grease a 10 x 8 casserole.
  • Pour rice and black bean mixture in to casserole pan.
  • Top mixture with remaining 1 cup of grated cheese.
  • Bake in the oven for 40 minutes.
  • Remove and sprinkle minced parsley over the top as a garnish.

BROWN RICE AND BLACK BEAN CASSEROLE



Brown Rice and Black Bean Casserole image

A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!

Provided by LYSLW

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Cheesy

Time 1h50m

Yield 8

Number Of Ingredients 14

⅓ cup brown rice
1 cup vegetable broth
1 tablespoon olive oil
⅓ cup diced onion
1 medium zucchini, thinly sliced
2 cooked skinless boneless chicken breast halves, chopped
½ cup sliced mushrooms
½ teaspoon cumin
salt to taste
ground cayenne pepper to taste
1 (15 ounce) can black beans, drained
1 (4 ounce) can diced green chile peppers, drained
⅓ cup shredded carrots
2 cups shredded Swiss cheese

Steps:

  • Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
  • Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
  • In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
  • Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 11.5 g, Cholesterol 76.7 mg, Fat 21 g, Fiber 1.3 g, Protein 25.3 g, SaturatedFat 11.7 g, Sodium 363.2 mg, Sugar 2.7 g

SPICY RICE CASSEROLE



Spicy Rice Casserole image

Stirring up pork sausage, wild rice and jalapeno to taste makes this a terrific side. Or serve it with cornbread to turn it into a main dish. It's easy to make ahead and reheat for a potluck meal. -Debbie Jones, California, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound mild bulk pork sausage
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 medium onions, chopped
2 medium green peppers, chopped
2 teaspoons reduced-sodium beef bouillon granules
2 cups boiling water
1 to 2 jalapeno peppers, finely minced and seeded
1 package (6.20 ounces) fast-cooking long grain and wild rice mix

Steps:

  • In a large skillet, cook sausage, cumin and garlic powder over medium heat until meat is no longer pink; drain. Add onions and green peppers; saute until crisp-tender., Dissolve bouillon in water; add to skillet. Stir in jalapeno, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, until water is absorbed, 5-10 minutes.

Nutrition Facts : Calories 473 calories, Fat 25g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1365mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

GREEN BEAN AND RICE CASSEROLE



Green Bean and Rice Casserole image

Find out how to make this deliciously cheesy Green Bean and Rice Casserole with dinner this week. Onions, mushrooms, sour cream and chicken broth help give this Green Bean and Rice Casserole its zesty flavor.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 10 servings

Number Of Ingredients 8

1 Tbsp. olive oil
1 onion, chopped
1/2 lb. cremini mushrooms, sliced
1 pouch (3.5 oz.) boil-in-bag long-grain white rice, uncooked
1 cup fat-free reduced-sodium chicken broth
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 lb. fresh green beans, cut diagonally into 2-inch lengths

Steps:

  • Heat oven to 350ºF.
  • Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 2 min. Stir in mushrooms; cook 3 to 5 min. or until evenly browned, stirring occasionally.
  • Combine rice, broth, sour cream and 1-1/2 cups cheese in large bowl. Add mushroom mixture; mix well.
  • Spoon rice mixture into 9-inch-square baking dish sprayed with cooking spray; top with beans and remaining cheese. Cover.
  • Bake 35 to 40 min. or until casserole is heated through and broth is absorbed, uncovering for the last 5 min.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

RICE 'N' BLACK BEAN BAKE



Rice 'n' Black Bean Bake image

"When I come home from work, I start cooking rice for this meatless casserole right away," mentions Kathy Prado of Fort Worth, Texas. "The rest is a breeze, because it's just opening cans and mixing. That's my kind of cooking."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 main-dish or 8-10 side-dish servings.

Number Of Ingredients 8

1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (8 ounces) tomato sauce
1 jar (8 ounces) picante sauce
2 cups cooked rice
1 cup sour cream
2 cups shredded cheddar cheese, divided
Corn or tortilla chips

Steps:

  • In a large bowl, combine the first four ingredients. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until the cheese is melted. Serve with corn or tortilla chips.

Nutrition Facts : Calories 362 calories, Fat 17g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 907mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.

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.

SPICY RICE, BEAN AND LENTIL CASSEROLE



Spicy Rice, Bean and Lentil Casserole image

Fibre packed, vegetarian nutritionally complete meal. I used a mix of yellow and green split peas, instead of green lentils, the kidney beans can be substituted with any other type beans also. Can be reheated in microwave, next day for lunch at work. from the local newspaper through The Canadian Press.

Provided by Derf2440

Categories     One Dish Meal

Time 58m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons vegetable oil
2 -3 garlic cloves, smashed
1 cup chopped onion
3/4 cup chopped green pepper
3 3/4 cups vegetable stock
3/4 cup brown rice
1/2 cup green lentil
1 teaspoon dried basil
1 teaspoon chili powder
1 (19 ounce) can red kidney beans, rinsed and drained
1 cup canned corn kernels or 1 cup frozen corn kernels, drained
1 cup mild salsa or 1 cup hot salsa

Steps:

  • In a non stick saucepan, heat oil over medium high heat.
  • Add garlic, onions and green pepper, cook for 3 minutes.
  • Stir in stock, brown rice, lentils, basil and chili powder, bring to boil.
  • Reduce heat to medium low and cook, covered and stirring occasionally, for 30 to 40 minutes or until rice and lentils are tender and liquid is absorbed.
  • Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.

Tips:

  • To ensure your rice is cooked perfectly, use a rice cooker or follow the package instructions carefully.
  • If you don't have a rice cooker, you can cook the rice in a pot on the stovetop. Just be sure to bring the water to a boil before adding the rice, then reduce the heat to low and simmer for the recommended time.
  • If you're using canned beans, be sure to rinse them thoroughly before adding them to the casserole.
  • Feel free to add other vegetables to the casserole, such as chopped bell peppers, corn, or zucchini.
  • If you're looking for a more flavorful casserole, you can add a teaspoon of chili powder or cumin to the rice mixture.
  • Serve the casserole with a dollop of sour cream or guacamole, and a sprinkle of chopped cilantro.

Conclusion:

This Zesty Rice n' Bean Casserole is a delicious and easy-to-make dish that's perfect for a weeknight dinner. It's packed with flavor and is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this casserole a try!

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