Brown Rice and Black Bean Casserole Recipe
Introduction
This Brown Rice and Black Bean Casserole is a wholesome, flavorful dish perfect for satisfying family dinners. It combines tender brown rice, hearty black beans, tender chicken, and melty Swiss cheese for a comforting meal.
Ingredients
- ⅓ cup brown rice
- 1 cup vegetable broth
- 1 tablespoon olive oil
- ⅓ cup diced onion
- 1 medium zucchini, thinly sliced
- 2 cooked skinless boneless chicken breast halves, chopped
- ½ cup sliced mushrooms
- ½ teaspoon cumin
- Salt to taste
- Ground cayenne pepper to taste
- 1 (15-ounce) can black beans, drained
- 1 (4-ounce) can diced green chile peppers, drained
- ⅓ cup shredded carrots
- 2 cups shredded Swiss cheese
Instructions
- Step 1: In a medium pot, combine the brown rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes until the rice is tender.
- Step 2: Preheat your oven to 350°F (175°C). Lightly grease a large casserole dish to prevent sticking.
- Step 3: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened. Stir in the zucchini, chicken, and mushrooms. Season with cumin, salt, and cayenne pepper. Cook until the zucchini is lightly browned and the chicken is heated through.
- Step 4: In a large mixing bowl, combine the cooked rice, sautéed vegetables and chicken, black beans, diced green chiles, shredded carrots, and 1 cup of shredded Swiss cheese. Stir until well combined, then transfer to the prepared casserole dish.
- Step 5: Sprinkle the remaining 1 cup of Swiss cheese over the casserole. Cover loosely with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until bubbly and lightly browned.
- Step 6: Allow the casserole to cool slightly before serving. Enjoy warm and garnish with fresh herbs or a dollop of sour cream if desired.
Tips & Variations
- For a vegetarian option, omit the chicken and add extra vegetables such as bell peppers, corn, or spinach.
- Make it vegan-friendly by using a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.
- Add diced jalapeños or a dash of hot sauce to give the casserole an extra spicy kick.
- Try swapping Swiss cheese for cheddar, Monterey Jack, or pepper jack for a different flavor profile.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. This casserole also freezes well; keep it in a freezer-safe container for up to 3 months. Reheat in the microwave in 30-second increments or in the oven at 350°F (175°C) for 15-20 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes! You can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours before baking.
What can I use instead of Swiss cheese?
You can use cheddar, mozzarella, or Monterey Jack for a different cheesy flavor.
Print
Brown Rice and Black Bean Casserole Recipe
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Brown Rice and Black Bean Casserole combines wholesome brown rice, protein-rich black beans, tender chicken, and fresh vegetables baked with melted Swiss cheese for a comforting, nutritious, and satisfying meal perfect for weeknights or meal prep.
Ingredients
Scale
Grains and Broth
- ⅓ cup brown rice
- 1 cup vegetable broth
Vegetables and Protein
- 1 tablespoon olive oil
- ⅓ cup diced onion
- 1 medium zucchini, thinly sliced
- 2 cooked skinless boneless chicken breast halves, chopped
- ½ cup sliced mushrooms
- 1 (15-ounce) can black beans, drained
- 1 (4-ounce) can diced green chile peppers, drained
- ⅓ cup shredded carrots
Spices and Seasonings
- ½ teaspoon cumin
- Salt to taste
- Ground cayenne pepper to taste
Cheese
- 2 cups shredded Swiss cheese
Instructions
- Cook the Rice: In a medium pot, combine the brown rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes until the rice is tender.
- Prepare the Oven: Preheat your oven to 350°F (175°C). Lightly grease a large casserole dish to prevent sticking.
- Cook the Vegetables and Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened. Stir in the zucchini, chicken, and mushrooms. Season with cumin, salt, and cayenne pepper. Cook until the zucchini is lightly browned and the chicken is heated through.
- Assemble the Casserole: In a large mixing bowl, combine the cooked rice, sautéed vegetables and chicken, black beans, diced green chiles, shredded carrots, and 1 cup of shredded Swiss cheese. Stir until well combined, then transfer to the prepared casserole dish.
- Bake the Casserole: Sprinkle the remaining 1 cup of Swiss cheese over the casserole. Cover loosely with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until bubbly and lightly browned.
- Serve and Enjoy: Allow the casserole to cool slightly before serving. Enjoy warm and garnish with fresh herbs or a dollop of sour cream if desired.
Notes
- Vegetarian Option: Omit the chicken and add extra vegetables such as bell peppers, corn, or spinach.
- Vegan-Friendly: Use a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce for an extra punch of heat.
- Different Cheese Options: Swap Swiss cheese for cheddar, Monterey Jack, or pepper jack for a different flavor profile.
- Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheat leftovers in the microwave in 30-second increments or in the oven at 350°F for 15-20 minutes.
- You can prepare the casserole ahead of time; assemble and refrigerate up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: brown rice casserole, black bean casserole, chicken casserole, baked casserole, healthy casserole, easy dinner, comfort food, one dish meal
