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Rice and Bean Casserole with Sweet Potatoes Recipe

Rice and Bean Casserole with Sweet Potatoes Recipe
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★★★★★

5.2 from 25 reviews

This Rice and Bean Casserole with Sweet Potatoes is a flavorful and satisfying vegetarian dish that is perfect for a weeknight dinner. Packed with protein, fiber, and delicious spices, this casserole is sure to become a family favorite.

Ingredients

Scale

Ingredients:

  • 1 and 1/2 cups long grain white rice
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, diced
  • 1 medium sweet yellow onion, diced
  • 1 medium sweet potato, peeled and diced into 1/2 inch pieces
  • 1/2 teaspoon salt
  • 3–4 cloves garlic, minced
  • 1 jalapeno, diced
  • 2 tablespoons finely diced chipotle pepper in adobo sauce
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dry oregano
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon onion powder
  • 2 and 3/4 cups vegetable broth
  • 8 ounces tomato sauce
  • 15 ounce can black beans, drained and rinsed
  • 1 cup Mexican blend shredded cheese
  • Suggested garnishes: cilantro, avocado, salsa, sliced radish

Instructions

  1. Preheat the oven to 375F. Lightly oil a 9×13 casserole dish. Rinse the rice well in a fine mesh strainer. Set aside.
  2. Heat a large skillet over medium heat. Drizzle with oil to coat. Once hot, add in the diced peppers, onions, and sweet potato. Cook until the onions are golden, about 5-6 minutes. The sweet potato will not be cooked through.
  3. Sprinkle with salt. Add in the garlic, jalapenos, diced chiles, and adobo sauce. Continue cooking, stirring frequently, until the garlic is golden.
  4. Stir in the spices (chili powder, paprika, oregano, chipotle chili powder, onion powder) and toast for 30 seconds, stirring frequently.
  5. Pour in the vegetable broth and tomato sauce and bring to a simmer over medium-high heat.
  6. Transfer the simmering broth and vegetables to the 9×13 dish. Add in the rice and black beans. Stir so that everything is well combined.
  7. Cover with foil, a heat-safe lid, or an upside-down sheet-pan to trap in the steam. Bake at 375F for 30 minutes. After 30 minutes the rice should be mostly cooked. If not, cover and cook an additional 5 minutes.
  8. Remove the lid and sprinkle the bake with cheese. Return to the oven for an additional 10 minutes, cooking until the cheese is melted and bubbly. Remove from the oven and enjoy!

Notes

  • You can adjust the spice level by adding more or less jalapeno and chipotle pepper.
  • This casserole is delicious as leftovers and can be reheated in the oven or microwave.

Nutrition

Keywords: Rice and Bean Casserole, Vegetarian Casserole, Mexican Casserole, Sweet Potato Recipe

Find it online: https://flavorsbymaya.com/rice-and-bean-casserole-with-sweet-potatoes-recipe/