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Comfort food is often synonymous with hearty and indulgent dishes, but it can also be nutritious and satisfying. The Savory Veggie-Packed Rice and Bean Casserole exemplifies how a meal can bring warmth and comfort while being loaded with wholesome ingredients. This dish is not only delicious but also provides a balanced array of nutrients, making it an excellent choice for anyone looking to eat healthier without compromising on flavor.

Savory Veggie-Packed Rice and Bean Casserole

Looking for an easy weeknight dinner thats both comforting and nutritious? Try this Savory Veggie-Packed Rice and Bean Casserole! Loaded with vibrant veggies and protein-rich beans, this dish is perfect for summer cookouts or cozy family meals. Its a colorful way to boost your fiber intake while enjoying great flavors. Experience the satisfaction of home-cooked goodness—save this recipe for later or give it a try tonight!
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Ingredients
  

1 cup brown rice, uncooked

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) diced tomatoes (with juices)

1 medium onion, chopped

2 cloves garlic, minced

1 medium bell pepper (any color), diced

1 medium zucchini, chopped

1 cup corn (fresh, frozen, or canned)

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder (adjust to taste)

1 tsp salt (add more to taste)

½ tsp black pepper

2 cups vegetable broth

1 cup shredded cheese (optional for topping, e.g., cheddar or mozzarella)

Fresh cilantro, for garnish (optional)

Instructions
 

Pre-cook the Rice: In a medium pot, bring 2 cups of vegetable broth to a boil. Add 1 cup of brown rice, reduce heat to low, cover, and simmer for about 45 minutes until rice is cooked and liquid is absorbed. Set aside.

    Sauté Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté chopped onion, garlic, and bell pepper until softened, about 5 minutes. Add chopped zucchini and corn, cooking for an additional 3-4 minutes until zucchini is tender.

      Combine Ingredients: In a large mixing bowl, combine the cooked rice, black beans, kidney beans, diced tomatoes (with their juices), sautéed vegetables, ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.

        Prepare Casserole Dish: Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch (3-quart) casserole dish. Pour the rice and veggie mixture into the casserole dish, spreading it out evenly.

          Add Cheese (Optional): If desired, sprinkle the shredded cheese over the top of the casserole for an extra cheesy layer.

            Bake: Place the casserole in the preheated oven and bake for about 25-30 minutes until heated through and the cheese is melted and bubbly (if used).

              Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh cilantro if using. Serve warm as a hearty main dish or a side.

                Prep Time, Total Time, Servings:

                  15 minutes | 1 hour | 6 servings