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 Jumbo Garlic 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100G Green Chillies - 100g
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Cathedral City Mature Cheddar Cheese
• 400G Epicure Organic Red Kidney 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 cooked brown rice, 2 cups of cooked kidney beans, 3 minced garlic cloves, 1 finely chopped onion, and 1/2 cup of diced green chilies.
3. 3. Spread a layer of the rice and bean mixture in the bottom of the greased casserole dish. Add a layer of 1/2 pound of shredded cheddar cheese and 1/2 pound of ricotta cheese. Repeat the layers, ending with the rice and 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, sprinkle 1/2 cup of 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!