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Rice and Bean Casserole with Sweet Potatoes

Savory Rice and Bean Casserole with Sweet Potatoes Delight

A wholesome Rice and Bean Casserole with Sweet Potatoes that satisfies cravings with heartwarming flavors and a nutritious medley.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Dishes
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup Uncooked brown rice provides a hearty base that’s full of fiber.
  • 2 cups Vegetable broth enhances flavor and moisture for perfectly cooked rice.
For the Bean Medley
  • 1 can Black beans packed with protein and fiber, these add a creamy texture.
  • 1 can Kidney beans provide an extra boost of nutrients and color.
For the Flavors
  • 1 medium Onion adds depth and a sweet undertone when sautéed.
  • 2 cloves Garlic brings in aromatic goodness that elevates every bite.
  • 1 teaspoon Cumin a must-have spice that warms up the flavor profile.
  • 1 teaspoon Chili powder adds a delightful kick without being overly spicy.
  • ½ teaspoon Smoked paprika brings a unique smokiness that complements the sweetness of the potatoes.
  • to taste Salt essential for balancing all the bold flavors.
  • to taste Pepper essential for balancing all the bold flavors.
For the Veggies
  • 2 medium Sweet potatoes brings natural sweetness and creaminess to the casserole.
  • 1 cup Corn adds a pop of sweetness and a vibrant color to the dish.
  • 1 medium Bell pepper contributes freshness and crunch to every forkful.
  • 1 can Diced tomatoes with green chilies infuses the dish with moisture and a hint of heat.
For Garnishing
  • 1 tablespoon Olive oil used for sautéing, it enhances flavor and prevents sticking.
  • to taste Fresh cilantro optional garnish that adds a burst of freshness.
  • to taste Avocado slices optional, offers a lovely contrast.
  • to taste Lime wedges optional, adds a zesty addition that brightens the meal.

Equipment

  • Medium saucepan
  • large skillet
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan, combine 1 cup of uncooked brown rice with 2 cups of vegetable broth. Bring to a rolling boil, then reduce heat, cover, and simmer for about 45 minutes.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Then add garlic, cumin, chili powder, smoked paprika, salt, and pepper, and cook for an additional 1-2 minutes until fragrant.
  4. Incorporate the diced sweet potato into the skillet and cook for another 5-7 minutes, allowing it to soften slightly.
  5. Add the black beans, kidney beans, corn, bell pepper, and diced tomatoes (including their juice) into the skillet. Stir well and cook for about 3-4 minutes until heated through.
  6. Fluff the cooked rice with a fork and add it to the skillet with the vegetable and bean mixture. Mix everything thoroughly.
  7. Transfer the entire mixture into a greased 9x13-inch baking dish, spreading out evenly.
  8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until potatoes are tender and the top is golden.
  9. Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro, avocado slices, and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 480mgPotassium: 700mgFiber: 12gSugar: 5gVitamin A: 150IUVitamin C: 40mgCalcium: 6mgIron: 15mg

Notes

This dish is great for meal prep and leftovers taste even better the next day.

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