This rice and beans casserole is a simple and delicious meal, perfect for busy weeknights. Dump everything in the baking dish and pop it in the oven for a dinner that is quick to assemble!

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Looking for a quick and easy dinner recipe? This dump and bake casserole is just the thing! With minimal prep and simple ingredients, you can have a delicious and healthy meal on the table without any hassle. Perfect for busy weeknights or lazy weekends, this casserole is sure to become a family favorite.

Ingredients & Substitutions

  • Long grain white rice– You’ll need long grain white rice for this recipe. Other types of rice will require an adjustment to the cooking time, so keep that in mind if you make a substitution.
  • Frozen peppers & onion– I used a blend of frozen peppers and onion. I found it at Kroger, but you can also find a frozen blend like this at Publix, Whole Foods, and other major grocery stores.
  • Vegetable broth– This adds flavor and seasoning to the rice as it cooks. I used Better Than Boullion‘s vegetable base.
  • Black beans– Canned black beans are an easy way to add protein and fiber. You can substitute with pinto beans, if you prefer.
  • Enchilada sauce– I used Old El Paso enchilada sauce, but homemade enchilada sauce works great too!
  • Cheese– I used a Mexican blend of cheeses, but you can use cheddar, Monterey jack, or pepper jack.

How to Make Dump and Bake Rice and Beans

In a 9×13 baking dish, add the rice, frozen peppers and onions, rice, and black beans. Stir to ensure everything is well mixed.
Pour in the warm vegetable broth and enchilada sauce. Stir everything together until all the ingredients are well combined.
Cover the baking dish tightly with foil or an upside-down sheet pan. This traps the steam, ensuring the rice cooks thoroughly. Bake at 375°F for 40 minutes until the rice is mostly tender.
Carefully remove the lid or foil using oven mitts—the steam will be very hot! Stir the mixture once more, then sprinkle the casserole with shredded cheese.
Return it to the oven uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.

Are Rice and Beans Healthy?

Rice and beans are an excellent source of plant-based protein and fiber. Rice provides energy-rich carbohydrates, while beans offer protein, fiber, and essential nutrients. Together, they make a balanced meal.

Variations and Substitutions

  • For a spicy flavor, try mixing in some diced jalapeños or a pinch of cayenne pepper with the other ingredients. You can also use fresh jalapeños as a garnish.
  • To add some greens, toss in a few handfuls of chopped spinach.
  • I used black beans but this recipe can also work with pinto beans.

What to Serve with this Casserole

Try pairing this casserole with my street corn salad for an easy side dish. It’s one of my most popular recipes for a reason! This recipe is also great paired with my 4 ingredient guacamole and your favorite tortilla chips.

How to Store Leftovers

Keep leftover casserole in an airtight container in the fridge for up to 5 days. To reheat, simply microwave a portion or warm it in the oven until heated through.

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Rice and Beans Casserole

Rice and Beans Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 5 reviews
  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: Serves 6
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

This rice and beans casserole is a simple and delicious meal perfect for busy weeknights. With minimal prep and easy cleanup, you just dump everything in the baking dish and pop it in the oven!

Ingredients

Units Scale
  • 1 and 1/2 cups long grain white rice (uncooked)
  • 1 (12oz) bag of frozen peppers and onion
  • 2 and 3/4 cup vegetable broth
  • 1 (15oz) can black beans, drained and rinsed
  • 8oz enchilada sauce
  • 1 cup Mexican blend shredded cheese
  • Garnishes: Fresh cilantro, avocado, sour cream, hot sauce, or fresh jalapeños.

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a 9×13 baking dish, add the rice, frozen peppers and onions, and black beans. Stir to combine.
  3. Microwave the vegetable broth for 3 minutes until simmering.
  4. Add the warm vegetable broth and enchilada sauce. Stir to combine then cover tightly with foil.
  5. Bake for 40 minutes until the rice is mostly tender. Carefully remove the lid or foil using oven mits and stir the mixture. If there is still visible liquid, put it back in the oven uncovered for 5 minutes.
  6. Once the liquid is absorbed, top with cheese and return to the oven, uncovered, for 10 minutes, or until the cheese is melted and bubbly.
  7. Let sit for a few minutes before serving then garnish with your favorite toppings and enjoy.