Rice & Bean Casserole

Not many people know this but I was a vegetarian for many years. Before I became a true vegetarian, I started by eliminating red meat and fish, but I had chicken. After a few years, I stopped eating chicken and learned to love beans as my main protein source.

This is one of the dishes I used to make all the time – it’s easy and hits on all the major food groups. I usually make this in the morning or the night before and just pop it in the oven before we’re ready to eat. It freezes well pre-cooked too!

Rice & Bean Casserole

  • Servings: 8
  • Difficulty: easy
  • Print


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 pepper, chopped
  • 3 garlic cloves, minced
  • 3 cups COOKED rice (measure after cooked)
  • 1 can cannellini  beans, rinsed and drained
  • 1 can black beans, rinsed drained
  • 1 can whole kernel corn, drained
  • 2 tablespoons tomato paste
  • 1 cup vegetable stock
  • 1 teaspoon Italian seasoning
  • Season generously with salt & pepper
  • 1 cup cheddar cheese
  • 3 green onions, diced 


  1. Preheat oven to 375 degrees and prepare a 3 quart baking dish with cooking oil/spray.
  2. Heat a skillet over medium heat and add a tablespoon of oil to skillet. Saute onion, pepper and garlic until softened, about 4-5 minutes. Remove from heat and set aside.
  3. In a large mixing bowl, add cooked onion/pepper/garlic, rice, beans, corn, tomato paste, vegetable stock and seasonings. Mix together and fold in cheddar cheese.
  4. Spread mixture in baking dish and bake in oven for 25 minutes uncovered.
  5. Remove from oven. Sprinkle with green onions. Serve and enjoy! 


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