Bean and Rice Casserole

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Main Dish

Casseroles are fantastic for so many reasons. With a little bit of prep work, they practically cook themselves. And they make great leftovers for those busy weekdays.

This bean and rice casserole is quick and hearty, and super delicious.

Preheat the oven to 400° and grease a 9-inch casserole dish.

4 cups prepared long-grain white or brown rice (2 cups dry rice + 4 cups of water will yield 4 cups of cooked rice)

1 tablespoon olive oil
1/2 sweet onion, diced
1 red bell pepper, diced
1 large clove of garlic, minced
1 teaspoon of cumin
1 teaspoon of chili powder
1 15-ounce can of crushed tomatoes
1 can each of pinto, black, and kidney beans, rinsed and drained
1/2 teaspoon each, salt and pepper
2 cups of Nacho Cheese Sauce

Cook the rice according to the instructions on the package.

Meanwhile, heat a large skillet over medium heat and add the oil. Add the onion and bell pepper and saute until tender, about 5 minutes. Stir in the garlic and cook for another minute. Add the cumin and chili powder and stir until combined and fragrant.

Next, stir in the crushed tomatoes, the beans, and the rice—season with salt and pepper.

Add the mixture to the prepared casserole dish and drizzle the cheese sauce over the top.

Bake for 20 to 30 minutes, or until hot and the cheese sauce begins to bubble and brown slightly.

Remove from the oven, and garnish with green onion.

Add 1/4 cup of jarred salsa to the extra cheese sauce and serve with tortilla chips on the side. (optional)