This Vegetarian Rice & Bean Casserole is an easy and healthy solution for getting dinner on the table. It can be made ahead and frozen so it's extremely quick to throw together.
If you need a fast, easy, vegetarian dinner idea, this Vegetarian Rice & Bean Casserole is perfect. It's delicious and satisfying, reheats like a dream and is hardy enough to win over meat eaters.
Vegetarian meals in my house have to be amazing because I live with a bunch of men who like protein. I mean, I like protein too, but do try to eat vegetarian regularly. If you are here looking for easy vegetarian recipes, try these other Make Healthy Easy Favorites: Vegetarian Beans and Rice Dinner, Instant Pot Tomato Soup, Quick Chickpea Curry, and Vegan Refried Beans.
- Green pepper - use 1-2 depending on how much vegetable you want in this. I personally like 2 peppers.
- 1 onion
- Extra virgin olive oil
- 1 can black beans
- 1 can pinto beans
- 1 can whole kernel corn
- Cooked brown rice - I highly recommend using short grain brown rice because the texture is WAY better than long grain. See "tips" below for how to cook brown rice in the Instant Pot.
- Tomato paste - the kind in the tube is the only way to go.
- Salt and pepper
- Vegetable broth or stock
- Shredded cheese
- Green onions (optional)
- Toppings of choice
Cook 1 cup of brown rice in 1 ¾ cups of liquid. Or use, precooked rice.
Heat a skillet over medium heat. Add the olive oil and sauté for 3 minutes, until mostly soft.
Add the minced garlic and cook for 1 minute, stirring continually. Remove skillet from heat.
In a large mixing bowl add cooked rice, both beans, cooked peppers and onions, corn, spices and tomato paste. Gently fold ingredients to combine.
Pour in the vegetable broth and cheese. Fold to combine.
Pour the mixture into a casserole dish or 9 x 13 pan. Bake for 25 minutes at 375 degrees F. Enjoy.
- Green Peppers - Use any color of pepper you like. If you want some heat in this dish, try one poblano or add a minced jalapeño pepper in when sautéing the peppers and onions.
- Brown Rice - You can use any type of rice or grain you like but it does need to be pre-cooked. Boil in a bag or microwaveable rice will work just fine.
- Black or Pinto Beans - Any type of bean will work in this recipe. Just use 2 cans total, or add more if you like.
- Vegetable Stock/Broth - Chicken broth can be used in this recipe. It will change the "vegetarian" status however.
- Canned Corn - This can be substituted with about 1 cup of fresh, cooked corn or eliminated all together.
- Cheese - You can use any type of shredded cheese you like but I recommend cheddar, taco blend, or Monterey Jack.
As is, this recipe is vegetarian, but not vegan.
- Vegan - Eliminate the cheese or use a vegan cheese.
- Dairy-free - Eliminate the cheese or use a vegan cheese.
- Non-vegetarian - Almost any meat can be added to this but I would suggest diced cooked chicken, any crumbled cooked meat, or kielbasa.
This recipe can be made ahead up until baking and stored in the fridge for 24 hours. To freeze, pour the contents from the mixing bowl in step 3 into a freezer safe container or sealed bag. You can bake the contents from frozen (although it may not fit in the baking dish correctly at first), or defrost for several hours in the fridge first before baking.
Any time you have leftover rice from another recipe, store it in the freezer for this recipe. You can also cook the peppers and onions ahead of time and freeze that so that this really comes together quickly.
To cook short grain brown rice in the Instant Pot, combine one cup of dry rice and 1 ¾ cup water in the IP. Cook on manual pressure for 25 minutes. Let it naturally release steam if able but it is OK to manually release it if needed.Print
As-is it is NOT vegan because of the cheese. To easily make this vegan, do not include cheese or use a vegan cheese.
Absolutely. Add cooked meat of choice, vegetarian crumbles, or crumbled tempeh to keep it vegetarian.
You can also use a bone broth instead of stock to up the protein, but again, this changes it from being vegetarian.