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Rice and Bean Casserole

If you have any hint of love for latin cuisine, you’ll want to stash this recipe for rice and bean casserole in the books. It’s a keeper!

Rice and Bean Casserole - Real Plans

If you have any hint of love for latin cuisine, you’ll want to stash this recipe for rice and bean casserole in the books. It’s a keeper!

This may be one of those dishes that you prep for on one day and serve another. While it comes together in under and hour – rice must be soaked, cooked, and fluffed. Meanwhile, the black beans need their fair share of soaking and time on the stovetop.

Once they’re ready to go, brown rice and black beans do a happy little dance with hatch chilies, tomatoes, and cumin beneath a layer of melted Monterey jack cheese. Serve with guacamole or slices of avocado, a spoonful of Chipotle Peppers In Adobo Sauce , and a sprinkle of cilantro leaves for a plant powered bowl of comfort.

Rice and Bean Casserole

  • 15m
  • 40m


  • 1 c brown rice
  • 2 c vegetable stock, or filtered water
  • 8 oz hatch chiles
  • 2 cloves garlic
  • 2 c cooked black beans
  • 14 oz diced tomatoes
  • 1 1/2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. coarse sea salt
  • 8 oz Monterey Jack cheese
  • 1/2 c guacamole


  1. Soak rice overnight. Just before cooking, rinse rice well. Cook in three quarters of the vegetable stock until light and fluffy.
  2. Preheat oven to 350F. Dice the chiles. Peel and mince the garlic.
  3. In a 9 x 13 dish, combine the cooked rice, remaining stock, cooked beans, diced tomatoes, green chilies, cumin, chili powder, salt and garlic. Stir well then cover tightly with a layer of parchment paper then aluminum foil. Place in oven and bake for half an hour.
  4. Remove from oven and carefully remove parchment and foil, taking care to avoid the steam.
  5. Shred the cheese and sprinkle over the casserole.
  6. Return casserole to the oven, under the broiler set to high for 2-3 minutes. When cheese is melted and bubbling, remove.
  7. Serve individual portions topped with a scoop of guacamole.
  8. If desired, casserole can be frozen after baking by covering tightly wth a layer of parchment paper then aluminum foil. To reheat your freezer meal: Start by placing your frozen meal in a cold oven. Heat the oven to 350F, and bake for at least an hour or until it is heated through.


  • 4
  • 1
  • 589
  • 27g
  • 71g
  • 13g
  • 20g
  • 11g
  • 50mg
  • 8g
  • 1423mg
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