Baked Rice And Bean Casserole Recipe

About this recipe

This gluten-free and vegetarian casserole combines hearty brown rice, black beans, and a trio of cheeses for a satisfying dinner. Perfect for those seeking a wholesome and easy-to-make meal.

Ingredients

• 100 g Garlic - Single Clove
• 100 g Sambar Onion Peeled
• 100 g Premium Green Chilli
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 200 g Milky Mist Cheddar Cheese
• 500 G Preserved Dried Salted Black Beans

Instructions

1. 1. Preheat the oven to 350°F (175°C) and grease a medium-sized casserole dish.
2. 2. In a large mixing bowl, combine 2 cups of preserved dried salted black beans that have been soaked overnight and cooked until tender, 1 minced garlic clove, 1 finely chopped sambar onion, and 1/2 cup of diced premium green chili.
3. 3. Spread a layer of the bean mixture in the bottom of the greased casserole dish. Add a layer of 1/2 pound of shredded Milky Mist Cheddar cheese and 1/2 pound of Brik Oven whey ricotta cheese. Repeat the layers, ending with the bean mixture on top.
4. 4. Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
5. 5. Remove the foil, grate the Milky Mist Cheddar cheese using a box grater or similar tool, sprinkle 1/2 cup of the grated Cheddar cheese evenly over the top, and bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
6. 6. Remove from the oven and let the casserole rest for 5 minutes before serving. Serve warm and enjoy!