Description
A delicious and hearty casserole that combines the flavors of Spanish rice and beans for a satisfying meal.
Ingredients
Scale
- 1 cup of Spanish rice
- 2 cups of vegetable broth
- 1 can (15 oz) of black beans, drained and rinsed
- 1 can (15 oz) of diced tomatoes
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1 cup of shredded cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, sauté the onion, garlic, and bell pepper until softened.
- Add the Spanish rice, vegetable broth, black beans, diced tomatoes, cumin, paprika, salt, and pepper to the skillet.
- Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes.
- Transfer the mixture to a baking dish and top with shredded cheese if desired.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
- This casserole can be made ahead of time and stored in the refrigerator.
- Feel free to add other vegetables like corn or zucchini for extra flavor.
- For a spicier version, add jalapeños or chili powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Spanish Rice Bean Casserole