Meatless Rice and Bean Casserole recipe

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Ingredients

4 cups water
1 ½ cups uncooked brown rice
1 tablespoon beef base (such as Better than Bouillon®)
cooking spray (such as Pam®)
2 tablespoons olive oil
4 small zucchini, quartered and sliced
¼ medium sweet yellow onion, diced
3 large cloves garlic, minced
6 small baby portobello mushrooms, stemmed and roughly chopped
1 (15 ounce) can black beans, rinsed and drained
4 medium ripe tomatoes, chopped
2 cups
2 teaspoons garlic salt
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon ground paprika

Nutrition Info

363.5 calories
carbohydrate: 44.3 g
cholesterol: 29.7 mg
fat: 14.5 g
fiber: 7.3 g
protein: 16 g
saturatedFat: 6.7 g
servingSize: -
sodium: 1229.7 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, rice, and beef base in a rice cooker. Seal and select setting according to manufacturer's instructions, cook until tender, about 45 minutes. Fluff with a fork.

  2. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

  3. Heat olive oil in a large skillet over medium heat. Add zucchini and onion, saute until tender, about 5 minutes. Add mushrooms and garlic, cook and stir until fragrant, 2 to 3 minutes. Stir in rice, black beans, tomatoes, 1/2 of the Cheddar cheese, garlic salt, Italian seasoning, basil, and paprika. Spoon into the prepared casserole dish and sprinkle with remaining Cheddar.

  4. Bake in the preheated oven until cheese is melted and casserole is heated through, about 20 minutes.

Recipe Yield

1 9x13-inch casserole

Recipe Note

This casserole is our latest meatless favorite with hearty flavor and complete protein.

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