Introduction

This brown rice and black bean casserole is a comforting, hearty dish perfect for weeknight dinners or meal prep. Packed with vegetables, tender chicken, and melted cheese, it offers a satisfying blend of flavors and textures that the whole family will enjoy.

A white rectangular baking dish filled with a cooked casserole showing three visible layers from top: scattered golden melted cheese mixed with black beans and small pieces of green zucchini, then a layer of mixed diced vegetables including orange carrots and light-colored rice, all mixed together with some browned edges visible on the sides. The dish sits on a round wooden board on a white marbled surface with a folded beige cloth partially visible to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup brown rice
1 cup vegetable broth
1 tablespoon olive oil
⅓ cup diced onion
1 medium zucchini, thinly sliced
2 cooked skinless boneless chicken breast halves, chopped
½ cup sliced mushrooms
½ teaspoon cumin
Salt to taste
Ground cayenne pepper to taste
1 (15-ounce) can black beans, drained
1 (4-ounce) can diced green chile peppers, drained
⅓ cup shredded carrots
2 cups shredded Swiss cheese

Instructions

Step 1: In a medium pot, combine the brown rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes until the rice is tender.
Step 2: Preheat your oven to 350°F (175°C). Lightly grease a large casserole dish to prevent sticking.
Step 3: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened. Stir in the zucchini, chicken, and mushrooms. Season with cumin, salt, and cayenne pepper. Cook until the zucchini is lightly browned and the chicken is heated through.
Step 4: In a large mixing bowl, combine the cooked rice, sautéed vegetables and chicken, black beans, diced green chiles, shredded carrots, and 1 cup of shredded Swiss cheese. Stir until well combined, then transfer to the prepared casserole dish.
Step 5: Sprinkle the remaining 1 cup of Swiss cheese over the casserole. Cover loosely with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until bubbly and lightly browned.
Step 6: Allow the casserole to cool slightly before serving. Enjoy warm and garnish with fresh herbs or a dollop of sour cream if desired.

Tips & Variations

Vegetarian Option: Omit the chicken and add extra vegetables such as bell peppers, corn, or spinach.
Vegan-Friendly: Use a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.
Spicy Kick: Add diced jalapeños or a dash of hot sauce for an extra punch of heat.
Different Cheese Options: Swap Swiss cheese for cheddar, Monterey Jack, or pepper jack for a different flavor profile.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered with foil in a 350°F (175°C) oven until heated through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white rectangular baking dish filled with a colorful rice casserole. The base layer is made of cooked rice mixed with small orange carrot pieces. Scattered on top are black beans, creating contrast with the lighter ingredients. Sliced green zucchini pieces sit evenly on the surface. Melted yellow cheese is drizzled over the top, creating a slightly stretchy texture in some places. The dish sits on a wooden board, with a brown cloth nearby, and the background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, you can substitute white rice, but reduce the cooking time as white rice typically cooks faster than brown rice.

Can I make this casserole ahead of time?

Absolutely. Assemble the casserole and refrigerate it for up to 24 hours before baking. Adjust the baking time slightly if baking from cold.