Rice and Bean Casserole
Rice and bean casserole is a hearty, budget-friendly meal packed with plant-based protein and southwest flavor.
Servings: 4 servings
Ingredients
- 2 cups uncooked white rice
- 3 tbs olive oil
- 15 oz can kidney beans drained and rinsed
- 15 oz can black beans drained and rinsed
- 15 oz can tomato sauce
- 2 cups beef broth (or any type of broth)
- 1 tbs salt
- ½ tsp pepper
- 1 tps cumin
- 2 tsp chili powder
- 1 tsp oregano
Instructions
- Preheat oven to 350 degrees F.
- To a large bowl add in all of the ingredients and stir well. Spray a 9x13 baking dish with non stick spray add the casserole into the baking dish and spread it out evenly. Cover tightly with aluminum foil and bake for 50-55 minutes or until the rice is tender. If it’s not tender when the time is up continue to bake it for 10 minutes at a time until it is tender. Top with your favorite taco toppings and enjoy!
Nutrition
Calories: 653kcal | Carbohydrates: 114g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 3397mg | Potassium: 1125mg | Fiber: 16g | Sugar: 6g | Vitamin A: 774IU | Vitamin C: 11mg | Calcium: 132mg | Iron: 6mg
