Brown Rice and Black Bean Casserole Recipe - Allrecipes.com
Brown Rice and Black Bean Casserole Recipe
  • READY IN ABOUT 2 hrs

Brown Rice and Black Bean Casserole

Recipe by  

"A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
  3. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
  4. In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
  5. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 35 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2006

Nice change from the everyday. I took the advise of other reviewers and used about 1 cup of shredded carrot. I also doubled the brown rice. ( that rice sure had a nice flavor simmered in the vegetable broth ) I also used cheddar cheese instead of swiss. Next time I will mix montary jack cheese and cheddar. My family enjoyed it, and will make it again

 
Most Helpful Critical Review
Dec 11, 2009

Ever read a recipe, reviews & think "That sounds good!" & as you're putting it together, change your tune competely? Here's one. It's not that it was bad, just not good. Main reason I chose it was to use up some ingredients included in the dish. It used them, but they still didn't get eaten. Too much trouble for such a less than average dish.

 
Jan 30, 2008

This was delicious! I'm giving it five stars based on how good it would be even without my changes! Omitted the mushrooms and carrots (didn't have any), chicken broth instead of veggie (what I had), probably doubled the cumin and used chili powder instead of the peppers (I'm a hot-spice wimp), and added a can of (well-drained) petite diced tomatoes. I also halved the cheese -- 1/2 C mexican blend mixed in, then maybe 1/2 C on top -- to watch my middle! (If anyone else tries with tomatoes, I made sure to spoon off the 1/2 C or so of liquid that they released. It would have been soggy otherwise!) My boyfriend LOVED IT, and I will make it again and again! The best part is -- only $.60 a serving!!!

 
Jul 17, 2006

Very tasty...I'm already looking forward to having leftovers for lunch today! My husband really, really loved this. I liked it a lot as well, but would probably change up a few things in the future. First, it's called a brown rice casserole, but I didn't think there was nearly enough rice. I'd double the rice amount in the future. The carrot is also lost...not enough for flavor or even really color. I'd either added far more or omit entirely in the future. The swiss was good, but I think I'd like to try this with cheddar instead or in addition. Lastly, I think the chicken could be easily omitted to make this a vegetarian meal if so desired. This recipe is great as written, and I think it'll stand up to customization as well so I'm excited to try it again with my own spin. Thanks!

 
May 11, 2009

Very good. Tried it on the basis of the good reviews it received. I needed a good casserole recipe to take to a friend's house. Very pleased that I picked this recipe. When my husband saw it cooking, he said "That's girl's food." (Because of all the veggies in it.) However, I gave him a dish of it and he really thought it was good. Tip: If you use canned black beans, be sure to rinse them thoroughly - otherwise the sauce that the beans are in can "discolor" the casserole. Thanks for sharing the recipe!!!

 
Sep 13, 2006

This recipe was absolutely scrumptious. We did however spice it up a tad bit more by adding 1/4 cup minced garlic, and using the shredded "Mexican Four Cheese" packs that virtually all cheese makers sell instead of using Swiss, plus we added extra cumin and cayenne pepper, and put sour cream on the servings. Aside from the cheese, this is not only a filling meal, but healthy.

 
Sep 18, 2007

My husband LOVES this! And I have a harder time getting HIM to eat his veggies than I do with our 3 yr old. I love the flavors, I love the blending of such different ingredients...and when I first saw it, I really thought it might be weird. The only part I didn't like was the prep work. I suppose if I used leftover chicken from another meal, that would considerably shorten my prep time. But I tend to cook for EXACTLY who needs to eat, with very little leftovers. And I really couldn't see there being 2 whole leftover breasts from any of our meals! I am actually pregnant right now & have been directed by my midwives to have some sort of hearty meal with plenty of protein & complex carbs (yay for brown rice!) ready to eat after I deliver. I am going to make this & freeze it. I wish there were MORE stars to rate with!! It is TRULY a fabulous blend of food groups & flavor!

 
Mar 14, 2005

This is very tasty. I did make a few modifications due to personal tastes, but kept pretty much the same ingredients. I used a lot more zucchini and mushrooms, left out the cheese entirely and cut back on the chicken. I then added the mixture to whole wheat tortillas with some salsa and made some healthy veggie/riec/bean burritos for lunch. Very good and it made lots. Thanks for the recipe.

 

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Nutrition

  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 25.3 g
  • 51%
  • Sodium
  • 412 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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