Description
A hearty and wholesome rice and bean casserole featuring sweet potatoes, perfect for a comforting meal.
Ingredients
Scale
- 1 cup brown rice
- 1 can black beans, drained and rinsed
- 1 large sweet potato, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté the onion and garlic until translucent.
- Add the diced sweet potato and cook for about 5 minutes.
- Stir in the brown rice, black beans, vegetable broth, cumin, paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Transfer the mixture to a casserole dish and cover with foil.
- Bake in the preheated oven for 30-35 minutes, or until the sweet potatoes are tender.
- If using cheese, remove the foil and sprinkle cheese on top, then bake for an additional 5-10 minutes until melted.
Notes
- For a spicier version, add diced jalapeños or chili powder.
- This dish can be made ahead of time and stored in the refrigerator.
- Leftovers can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg