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Layered Rice Casserole

Layered Rice Casserole recipe image
This Layered Rice Casserole is a comforting, international-style main dish that brings warm, home-cooked flavors to your table. The recipe features a satisfying combination of white beans, sweet frozen corn, and broken-up canned tomatoes, creating a robust vegetable mixture that sits between layers of fluffy rice. A savory tomato paste sauce adds depth and richness, while tamari and thyme provide aromatic seasoning. It is an excellent choice for weeknight dinners, potlucks, or when you need a filling, vegetarian meal that feeds a crowd. Simple to assemble with pantry staples, this dish offers a great balance of textures and flavors, making it a reliable favorite for family meals.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 851.9
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Layered Rice Casserole is a comforting, international-style main dish that brings warm, home-cooked flavors to your table. The recipe features a satisfying combination of white beans, sweet frozen corn, and broken-up canned tomatoes, creating a robust vegetable mixture that sits between layers of fluffy rice. A savory tomato paste sauce adds depth and richness, while tamari and thyme provide aromatic seasoning. It is an excellent choice for weeknight dinners, potlucks, or when you need a filling, vegetarian meal that feeds a crowd. Simple to assemble with pantry staples, this dish offers a great balance of textures and flavors, making it a reliable favorite for family meals.
Ingredients
  • 5 cup Brown rice; cooked
  • 1 cup White beans; cooked
  • 2 cup Corn kernels, frozen
  • 2 cup Tomatoes, canned; broken up
  • 1 Onion; chopped
  • 2 Garlic Cloves; crushed
  • 1 tablespoon Tamari, low sodium
  • 1 teaspoon Thyme
  • 6 ounce Tomato paste
  • 1/3 cup Vegetable broth
Directions
  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 2
    In a skillet, sauté the chopped onion and crushed garlic in 1/4 cup of the vegetable broth until softened.
  3. 3
    Stir in the cooked white beans, frozen corn kernels, broken-up tomatoes, tamari, and thyme. Cook for a few minutes until heated through, then remove from heat.
  4. 4
    In a small bowl, combine the tomato paste with 1/2 cup of water until smooth.
  5. 5
    Spread 2 1/2 cups of the cooked brown rice evenly on the bottom of a greased casserole dish.
  6. 6
    Spread the bean and vegetable mixture evenly over the first layer of rice.
  7. 7
    Pour the tomato paste mixture evenly over the bean layer.
  8. 8
    Top with the remaining 2 1/2 cups of cooked brown rice.
  9. 9
    Sprinkle paprika evenly over the top layer of rice.
  10. 10
    Cover the casserole dish with foil and bake for 30 minutes.
  11. 11
    Remove the foil and bake uncovered for an additional 15 minutes, or until heated through and the top is slightly browned.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 851.9kcal
% Daily Value *
Total Fat 26.8g42%
Saturated Fat 4.3g22%
Cholesterol 0.0mg0%
Sodium 1019.4mg43%
Total Carbohydrate 144.5g49%
Dietary Fiber 16.1g65%
Sugars 26.8g
Protein 21.1g43%

* 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

Use cooked brown rice or white rice for this recipe. Ensure the rice is fully cooked before layering.

If you don't have vegetable broth, you can use water or vegetable juice for sautéing the onions.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.

Keywords: baking, beans, broth, casserole, corn, international, layered, main, rice, tomato, vegan, vegetarian
Read it online: https://www.chefs-mate.com/recipe/layered-rice-casserole/