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Rice and Bean Casserole with Sweet Potatoes in a baking dish

Rice and Bean Casserole with Sweet Potatoes

This hearty Rice and Bean Casserole with Sweet Potatoes combines simple pantry staples into one delicious baked dish, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Grains and Base
  • 1 cup Brown rice A hearty whole-grain base that holds texture after baking.
  • 2 cups Vegetable broth Adds savory depth and cooks the rice.
Vegetables and Aromatics
  • 2 tablespoons Olive oil Used to sauté vegetables and warm spices.
  • 1 Onion, chopped Provides sweet aromatics when softened.
  • 3 cloves Garlic, minced Adds bright, savory flavor.
  • 1 medium Sweet potato, diced Gives sweetness and bite.
  • 1 cup Corn Adds sweetness and pops of texture.
  • 1 cup Bell pepper, chopped Brings color and mild crunch.
  • 1 can Canned tomatoes with juice Adds moisture and acidity.
Beans and Spices
  • 1 can Black beans, drained Supplies protein and creamy texture.
  • 1 can Kidney beans, drained Supplies protein and creamy texture.
  • 1 teaspoon Cumin Core spice for warm, smoky flavor.
  • 1 teaspoon Chili powder Core spice for warm, smoky flavor.
  • 1 teaspoon Smoked paprika Core spice for warm, smoky flavor.
  • 1/4 cup Fresh cilantro, chopped Use as a garnish for freshness.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Cook the brown rice in vegetable broth until tender and the liquid is absorbed.
  2. Warm olive oil in a large skillet, then cook the onion until soft. Add garlic and spices, stirring until fragrant.
Cooking
  1. Add diced sweet potato and cook until pieces begin to soften. Stir in beans, corn, bell pepper, and canned tomatoes with their juice.
  2. Mix the cooked rice into the vegetable and bean mix, stirring until even. Spoon the mixture into a greased 9x13-inch baking dish and spread evenly.
  3. Cover with foil and bake for about 25 minutes. Remove foil and bake for an additional 15-20 minutes until sweet potatoes are tender and the top is lightly golden.
Serving
  1. Let the casserole cool for a few minutes. Garnish with cilantro and serve with avocado slices and lime wedges if desired.

Notes

For best results, use tender, fully cooked rice. Smaller diced sweet potatoes cook faster and bake evenly. Rinse and drain beans to reduce excess liquid. Taste before baking to adjust spices as needed.