Description
A simple and filling casserole made with rice, black beans, and sweet potatoes, perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 1 cup of rice
- 1 can of black beans, drained and rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 cup of vegetable broth
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 1 tablespoon of olive oil
- 1 cup of shredded cheese (optional)
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the rice, black beans, diced sweet potatoes, vegetable broth, garlic powder, onion powder, cumin, salt, and pepper in a large mixing bowl.
- Drizzle with olive oil and mix thoroughly.
- Transfer the mixture into a greased baking dish.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil, stir the casserole, and top with cheese if desired.
- Bake uncovered for an additional 15-20 minutes or until the sweet potatoes are tender.
- Garnish with chopped cilantro before serving.
Notes
Covering at first traps steam so the rice cooks through and the potatoes soften. Stirring mid-bake mixes any dry parts into the broth. Adding cheese at the end prevents it from burning and gives a nice brown top.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg