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Rice and Bean Casserole with Sweet Potatoes

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A hearty and colorful casserole that combines brown rice, beans, and sweet potatoes, flavored with zesty spices for a comforting meal.

Ingredients

Scale
  • 1 cup uncooked brown rice
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 large sweet potato, peeled and diced
  • 1 cup corn (fresh, frozen, or canned)
  • 1 bell pepper (any color), diced
  • 1 can (14.5 oz) diced tomatoes with green chilies, undrained
  • 1 tablespoon olive oil
  • Fresh cilantro for garnish (optional)
  • 1 avocado, sliced (optional)
  • Lime wedges for serving (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Combine the brown rice and vegetable broth in a medium saucepan. Bring to a boil, cover, and simmer for about 45 minutes.
  3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes.
  4. Add the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper to the skillet and cook for another 1-2 minutes.
  5. Stir in the diced sweet potato and cook for an additional 5-7 minutes.
  6. Add the black beans, kidney beans, corn, bell pepper, and the canned tomatoes (with juice) to the skillet. Stir well to combine.
  7. Once the rice is done, add it to the vegetable and bean mixture, mixing until everything is thoroughly combined.
  8. Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
  9. Cover with aluminum foil and bake for 25 minutes.
  10. Remove the foil and bake for an additional 15-20 minutes or until the sweet potatoes are tender.
  11. Let the casserole cool for a few minutes before serving.
  12. Garnish with fresh cilantro and serve with avocado slices and lime wedges if desired.

Notes

This casserole keeps well and can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://lunarecipez.com/sweet-potato-rice-bean-casserole/

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