Description
This Brown Rice and Black Bean Casserole is a hearty and wholesome comfort dish that combines nutty brown rice, protein-rich black beans, tender chicken, and savory vegetables baked under a blanket of melted Swiss cheese. Perfect for a nutritious weeknight dinner or meal prep, it delivers a balanced mix of flavors and textures with a mild, slightly spicy kick from cumin and cayenne pepper. Easy to customize for vegetarian or vegan diets and great for leftovers, this casserole is a crowd-pleaser packed with fiber, protein, and vibrant veggies.
Ingredients
Scale
Grains and Broth
- ⅓ cup brown rice
- 1 cup vegetable broth
Vegetables
- ⅓ cup diced onion
- 1 medium zucchini, thinly sliced
- ½ cup sliced mushrooms
- ½ cup shredded carrots
- 1 (4-ounce) can diced green chile peppers, drained
Proteins
- 2 cooked skinless boneless chicken breast halves, chopped
- 1 (15-ounce) can black beans, drained
Seasonings and Oils
- 1 tablespoon olive oil
- ½ teaspoon cumin
- Salt to taste
- Ground cayenne pepper to taste
Cheese
- 2 cups shredded Swiss cheese
Instructions
- Cook the Rice: In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and simmer for about 45 minutes, or until the rice is tender and all the liquid is absorbed.
- Prepare the Oven: Preheat your oven to 350°F (175°C). Lightly grease a large casserole dish to prevent the casserole from sticking during baking.
- Cook the Vegetables and Chicken: Heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté until softened, about 3-4 minutes. Stir in the sliced zucchini, chopped cooked chicken, and mushrooms. Season the mixture with cumin, salt, and cayenne pepper to taste. Continue cooking until the zucchini is lightly browned and the chicken is heated through, about 5 minutes.
- Assemble the Casserole: In a large mixing bowl, combine the cooked brown rice, the sautéed vegetable and chicken mixture, drained black beans, diced green chiles, shredded carrots, and 1 cup of shredded Swiss cheese. Mix thoroughly to evenly distribute all ingredients. Transfer the mixture into the prepared casserole dish and spread out evenly.
- Bake the Casserole: Evenly sprinkle the remaining 1 cup of Swiss cheese over the top of the casserole. Cover the dish loosely with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 10 minutes, or until the casserole is bubbly and the cheese has turned lightly golden brown.
- Serve and Enjoy: Let the casserole cool slightly before serving to allow it to set. Serve warm, optionally garnished with fresh herbs or a dollop of sour cream for added flavor and creaminess.
Notes
- Vegetarian Option: Omit chicken and add extra vegetables like bell peppers, corn, or spinach.
- Vegan-Friendly: Use dairy-free cheese alternatives or nutritional yeast instead of Swiss cheese.
- For extra heat, add diced jalapeños or hot sauce before baking.
- Swiss cheese can be substituted with cheddar, Monterey Jack, or pepper jack.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze leftovers in a freezer-safe container for up to 3 months and thaw before reheating.
- Reheat in the microwave in short intervals or bake at 350°F (175°C) for 15-20 minutes until warmed through.
- Can be prepared ahead of time up to the baking step, then refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: brown rice casserole, black bean casserole, chicken casserole, baked casserole, healthy casserole, comfort food, easy dinner, one dish meal
