Use as a burrito filler or serve this simple rice and bean casserole topped with avocado and sour cream. Rice and Black Bean Casserole from Green Valley Kitchen served as inspiration.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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 | 366 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 5 g |
| Protein | 13 g |
| Saturated Fat | 7 g |
| Sodium | 496 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Really easy dinner, that makes a ton too! Great for leftovers! My only word of caution is with the amount of water to the amount of rice: 3 cups of water to 2 cups of brown rice makes for crunchy, not-fully-cooked rice. I needed 4 cups water, which is fairly normal for brown rice. So I would cook the rice with the amount of liquid listened on the package instead of the amount listed here. I did like this more after adding an additional sprinkle of lime juice and chili powder at the end–it just brightened up the flavor a bit. But for what this is, it’s delicious, and a nice, easy meal–that’s really inexpensive to make too. Will definitely make again. Thank you!