Beans Rice Recipe

This make-ahead Beans and Rice Casserole is the perfect weeknight dinner solution! Assemble it in the morning, refrigerate, and bake later for a comforting and flavorful meal. It's hearty enough to stand alone or delicious as a side dish. Topped with a poached egg and your favorite toppings, it's a culinary adventure in a casserole dish!

Prep Time 20 mins
Cook Time 90 mins
Calories 370.3 kcal
Protein 29g
Rating 4.8 (8 Reviews)
Beans Rice 115

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beans Rice

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How to Make Beans Rice

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, combine 1 (15-ounce) can of kidney beans (drained and rinsed), 1 (15-ounce) can of black beans (drained and rinsed), 1 cup long-grain white rice, 1 (14.5-ounce) can diced tomatoes (undrained), 1 cup chicken broth, 1/2 cup chopped onion, 1/4 cup chopped green bell pepper, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Pour mixture into a greased 9x13 inch baking dish.
  4. Bake uncovered for 1 hour and 15 minutes, or until rice is tender and liquid is absorbed.
  5. Let cool slightly before serving.
  6. For an extra special touch, top with a poached egg, salsa, sour cream, and crumbled tortilla chips.

Nutrition Information (Approximate per serving)

Sodium

41 g

Sugar

27g

Fat

1g

Carbs

25g