Go Back
–+ servings
Rice and Bean Casserole with Sweet Potatoes

Delicious Rice and Bean Casserole with Sweet Potatoes Bliss

This Rice and Bean Casserole with Sweet Potatoes is a hearty, nourishing dish perfect for any dinner table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course One-Pot Meals
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • Medium saucepan
  • large skillet
  • 9×13-inch baking dish

Ingredients
  

For the Base

  • 1 cup uncooked brown rice adds a hearty texture and nutty flavor to the casserole.
  • 2 cups vegetable broth enhances the dish's flavor and keeps the rice moist during cooking.

For the Beans

  • 1 can (15 oz) black beans provides protein and pairs perfectly with the sweet potatoes.
  • 1 can (15 oz) kidney beans adds another layer of flavor and essential nutrients to the dish.

For the Vegetables

  • 1 medium onion, diced creates a savory base with a hint of sweetness when sautéed.
  • 2 cloves garlic, minced infuses the casserole with an aromatic, savory essence.
  • 1 large sweet potato, peeled and diced brings natural sweetness and creaminess to each bite.
  • 1 cup corn offers a pop of sweetness and color; fresh, frozen, or canned all work well.
  • 1 can (14.5 oz) diced tomatoes with green chilies adds a zesty kick and moisture to the dish.

For the Spices

  • 1 teaspoon cumin deepens the flavor profile with its warm, earthy notes.
  • 1 teaspoon chili powder introduces a mild heat that complements the sweetness of the potatoes.
  • ½ teaspoon smoked paprika lends a subtle smokiness that brings all the flavors together.
  • Salt and pepper to taste, enhances the overall flavor, so adjust according to your preference.

For the Finish

  • 1 tablespoon olive oil helps sauté the vegetables and adds a rich flavor essence.
  • Fresh cilantro for garnish (optional) brightens the dish with a fresh herbal note.
  • 1 avocado, sliced (optional) adds creamy texture and cool contrast to the casserole's warmth.
  • Lime wedges for serving (optional) a squeeze of lime elevates the flavors, making them pop even more.

Instructions
 

Cooking Instructions

  • Preheat your oven to 375°F (190°C).
  • In a medium saucepan, combine 1 cup of uncooked brown rice with 2 cups of vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 45 minutes.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for approximately 5 minutes until translucent.
  • Add minced garlic, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir continuously for 1-2 minutes until aromatic.
  • Stir in the diced sweet potato and cook for an additional 5-7 minutes.
  • Add in black beans, kidney beans, corn, diced bell pepper, and diced tomatoes with green chilies. Stir well.
  • Combine the cooked rice into the vegetable and bean mixture, mixing thoroughly.
  • Transfer the mixture into a greased 9x13-inch baking dish, spreading evenly for uniform cooking.
  • Cover with aluminum foil and bake for 25 minutes.
  • After 25 minutes, remove the foil and continue baking for an additional 15-20 minutes until the top is slightly golden.
  • Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro, avocado slices, and lime wedges if desired.

Notes

This casserole is ideal for leftovers and tastes even better the next day. Store in airtight containers for up to 3 days.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 3500IUVitamin C: 30mgCalcium: 120mgIron: 4mg
Keyword comfort food, Easy Dinner, healthy meals, Rice and Bean Casserole, Sweet Potatoes, Vegetarian Casserole
Tried this recipe?Let us know how it was!