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Vegetarian Rice and Bean Casserole
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3.67 from 141 votes

Vegetarian Rice & Bean Casserole Recipe

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.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Entree
Cuisine: Vegetarian
Keyword: bean casserole, casserole, vegetarian casserole
Servings: 8
Calories: 446kcal


  • Casserole Dish


  • 1 onion chopped
  • 1 green pepper chopped
  • 3 garlic cloves minced
  • 1 tablespoon olive or canola oil
  • 2 cups cooked brown rice instant, long grain or short grain
  • 1 can pinto beans drained
  • 1 can black beans drained
  • 1 can whole kernel corn* drained
  • 2 tablespoons tomato paste
  • 1 cup vegetable stock
  • ½ teaspoon ground pepper
  • 1 teaspoon Kosher salt
  • 1 teaspoon dried oregano
  • 1 tablespoon cumin
  • 1 cup Pepper Jack or sharp cheddar cheese recommend Cabot
  • 1 green onion diced (optional)


  • Heat a skillet over medium heat. Preheat oven to 375 degrees. Spray a 2 ½ quart baking dish with cooking oil.
  • Add tablespoon of oil to skillet. Saute onion, pepper and garlic until softened, about 4-5 minutes.Then remove from heat.
  • In a large mixing bowl, add cooked peppers/onion/garlic, rice, beans, corn, tomato paste, vegetable stock, salt and pepper, oregano, and cumin. Gently mix together. Fold in cheddar cheese.
  • Evenly spread mixture in baking dish. Bake in oven for 25 minutes (30 minutes if cooking from frozen).
  • Remove from oven. Sprinkle with green onions. Scoop out portions and serve with favorite toppings.


*Can use 1-2 ears of cooked, fresh corn instead of canned.


Serving: 1g | Calories: 446kcal | Carbohydrates: 82g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 480mg | Fiber: 16g | Sugar: 5g