Meatless Rice and Bean Casserole
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Description
This casserole is our latest meatless favorite with hearty flavor and complete protein.
Ingredients
- 4 cups water
- 1 ½ cups uncooked brown rice
- 1 tablespoon beef base (such as Better than Bouillon®)
- cooking spray (such as Pam®)
- 2 tablespoons olive oil
- 4 small zucchini, quartered and sliced
- ¼ medium sweet yellow onion, diced
- 3 large cloves garlic, minced
- 6 small baby portobello mushrooms, stemmed and roughly chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 4 medium ripe tomatoes, chopped
- 2 cups
- 2 teaspoons garlic salt
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon ground paprika
Directions
- 1. Combine water, rice, and beef base in a rice cooker. Seal and select setting according to manufacturer's instructions; cook until tender, about 45 minutes. Fluff with a fork.
- 2. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- 3. Heat olive oil in a large skillet over medium heat. Add zucchini and onion; saute until tender, about 5 minutes. Add mushrooms and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in rice, black beans, tomatoes, 1/2 of the Cheddar cheese, garlic salt, Italian seasoning, basil, and paprika. Spoon into the prepared casserole dish and sprinkle with remaining Cheddar.
- 4. Bake in the preheated oven until cheese is melted and casserole is heated through, about 20 minutes.
Nutrition Facts
serving: 1 9x13-inch casserole
calories: 363.5 kcal
carbohydrates: 44.3 g
protein: 16 g
saturated fat: 6.7 g
cholesterol: 29.7 mg
sodium: 1229.7 mg
fiber: 7.3 g
sugar: 4 g
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