Mexican Bean & Rice Casserole

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Servings: 6 Difficulty: Intermediate
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A hearty, layered vegetarian bake with rich tomato-bean sauce and fluffy brown rice.
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This Mexican Bean & Rice Casserole is a comforting, plant-based meal that balances earthy spices with fresh vegetables. The base features a creamy puree of red kidney beans, tomato paste, and warm aromatics like cumin and chili powder, creating a robust flavor profile without meat. Layered with seasoned brown rice, fresh parsley, and juicy ripe tomatoes, each bite offers a satisfying contrast of textures. It’s an ideal choice for busy weeknights or potluck gatherings, offering a nutritious yet indulgent experience. The dish reheats beautifully, making it perfect for meal prep. Simple ingredients come together to create a deeply savory, home-style casserole that appeals to both vegetarians and omnivores alike.

Mexican Bean & Rice Casserole recipe image
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Mexican Bean & Rice Casserole

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 286.5

Description

This Mexican Bean & Rice Casserole is a comforting, plant-based meal that balances earthy spices with fresh vegetables. The base features a creamy puree of red kidney beans, tomato paste, and warm aromatics like cumin and chili powder, creating a robust flavor profile without meat. Layered with seasoned brown rice, fresh parsley, and juicy ripe tomatoes, each bite offers a satisfying contrast of textures. It&# 226;ÂÂs an ideal choice for busy weeknights or potluck gatherings, offering a nutritious yet indulgent experience. The dish reheats beautifully, making it perfect for meal prep. Simple ingredients come together to create a deeply savory, home-style casserole that appeals to both vegetarians and omnivores alike.

Ingredients

Directions

  1. Heat the oil in a large skillet over medium heat. Add the chopped onion, celery, and diced red bell pepper. Sauté until the vegetables are almost tender, about 5-7 minutes.
  2. In a blender or food processor, combine the cooked red kidney beans, about 1/4 cup of liquid from cooking the beans, tomato paste, cumin, chili powder, basil, oregano, cayenne (if using), and shoyu or tamari. Blend until smooth to create a puree.
  3. Transfer the bean puree to a large mixing bowl. Add the sautéed vegetables and the soaked arame (if using) to the bowl. Mix everything together well.
  4. In a separate bowl, combine the cooked brown rice and chopped parsley. Mix until evenly distributed.
  5. Preheat your oven to 350ðF (175ðC). Lightly oil a large, deep baking dish.
  6. Spread half of the rice mixture evenly over the bottom of the prepared baking dish.
  7. Spread half of the bean mixture over the rice layer. Top with half of the sliced ripe tomatoes, then distribute half of the pressed garlic cloves evenly over the tomatoes.
  8. Repeat the layers: add the remaining rice, then the remaining bean mixture, followed by the rest of the sliced tomatoes and the remaining pressed garlic.
  9. Bake uncovered for 45 minutes, or until the tomatoes are soft and the casserole is heated through.
  10. Let cool for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 286.5kcal
% Daily Value *
Total Fat 4.9g8%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 23.6mg1%
Total Carbohydrate 45.2g16%
Dietary Fiber 13.4g54%
Sugars 6.5g
Protein 16.5g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pairs deliciously with steamed artichokes and a big green salad.

Keywords: mexican casserole, bean rice bake, vegetarian main, vegan dinner, kidney beans, brown rice, tomato sauce, cumin spice, chili powder, layered casserole, plant based, comfort food, weeknight meal, healthy bake, garlic parsley, red pepper, onion celery, shoyu tamari, arame seaweed, baked vegetables, family dinner
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