Vegetarian Bean-and-Rice Casserole, Meatless Thanksgiving Option

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What kind of recipe is it?

The Vegetarian Bean-and-Rice Casserole is a hearty and nutritious dish that combines wholesome ingredients such as beans, rice, and a medley of vegetables, making it a perfect option for both vegetarians and meat lovers alike.

Its special feature lies in its ability to be easily customized with various spices and toppings, allowing for endless flavor possibilities.

This casserole isn’t only easy to prepare and bake but also budget-friendly, making it ideal for families, meal preppers, and anyone seeking a satisfying, wholesome meal.

Ingredients

This table provides a thorough list of ingredients and their respective quantities, which guarantees you have everything you need to make the Vegetarian Bean-and-Rice Casserole.

Cooking Steps

1. Preheat the oven to 190 °C (375 °F). Position the oven rack in the center for even baking.
2. In a large skillet over medium heat, add 2 tablespoons of olive oil. Allow the oil to heat until shimmering, which takes about 1–2 minutes.
3. Add 1 medium finely chopped onion to the skillet. Sauté for 3–5 minutes until the onion is translucent and fragrant.
4. Stir in 2 cloves of minced garlic, cooking for an additional 30 seconds until it becomes aromatic. Then add 1 cup of diced bell peppers and cook for another 3–4 minutes until softened.
5. Incorporate 1 can (15 oz) of drained canned black beans, 1 can (15 oz) of drained canned kidney beans, 1 can (14.5 oz) of diced tomatoes (with juices), and 1 cup of corn (frozen or canned). Mix well and allow it to heat through for 3–5 minutes.
6. Season the mixture with 1 teaspoon of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir thoroughly, and cook for another minute to allow the flavors to meld.
7. In a large mixing bowl, combine the sautéed bean and vegetable mixture with 2 cups of cooked brown rice. If using, fold in 1 cup of shredded cheese until evenly distributed.
8. Transfer the mixture to a greased 23 x 33 cm (9 x 13 in) baking dish, spreading it out evenly.
9. If desired, top with an additional layer of 1 cup of shredded cheese.
10. Cover the baking dish with aluminum foil and bake in the preheated oven for 25–30 minutes until bubbly and heated through.
11. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and slightly golden on top.
12. Once done, remove the casserole from the oven and let it rest for 5–10 minutes. The internal temperature should be around 74 °C (165 °F).
13. Garnish with chopped fresh cilantro and sliced avocado if desired before serving. Adjust seasoning to taste.
14. Serve warm, allowing each portion to cool slightly—a perfect blend of textures and flavors. Enjoy!

Variations

• Mexican Fiesta: Add 1 cup of diced jalapeños for a spicy kick and substitute cumin with taco seasoning for a bolder flavor.
• Vegan Delight: Omit cheese or use a dairy-free cheese alternative; also use vegetable broth instead of water for cooking the brown rice for added depth.
• Grain-Free Option: Substitute the brown rice with 2 cups (300 g) of riced cauliflower for a low-carb, grain-free alternative, ensuring to pre-cook the cauliflower slightly to avoid excess moisture.
• Seasonal Harvest: Incorporate 1 cup of roasted butternut squash and 1 cup of sautéed mushrooms to embrace fall flavors, creating a heartier dish.

Tips on plating and presentation

After exploring various delicious variations of the Vegetarian Bean-and-Rice Casserole, it’s time to think about how to present this dish beautifully.

I often use a colorful plate to make the casserole pop, adding fresh herbs as a garnish for that burst of flavor and color.

A dollop of avocado or a side of salsa complements it perfectly, enhancing both the taste and appearance.

What other dishes can I pair it with?

While the Vegetarian Bean-and-Rice Casserole stands beautifully on its own, pairing it with complementary dishes can elevate your meal.

I love serving it alongside a fresh garden salad with a zesty vinaigrette. Roasted vegetables add a nice touch, too.

For a heartier option, consider a quinoa salad. These combinations create a vibrant and satisfying Thanksgiving experience that everyone will enjoy!

What drinks can I pair it with?

To truly enhance the flavors of your Vegetarian Bean-and-Rice Casserole, pairing it with the right drinks can make all the difference.

I love serving a light, fruity red wine, like a Tempranillo, or a crisp white wine, such as Sauvignon Blanc.

If you prefer non-alcoholic options, a sparkling water with lime or homemade iced tea works wonderfully too!

Enjoy your meal!

Frequently Asked Questions

Can This Casserole Be Made in Advance and Frozen?

Absolutely, I often make this casserole in advance and freeze it. Just guarantee it’s properly cooled and stored in airtight containers. When you’re ready, reheat it thoroughly, and it’ll taste delicious!

What Is the Best Way to Reheat Leftovers?

I like reheating leftovers in the oven at 350°F for about 20 minutes, covered with foil. If I’m short on time, the microwave works too—just stir occasionally for even heating. Enjoy!

Is This Dish Suitable for Vegans?

Yes, this dish’s perfect for vegans! I love how it’s packed with beans, rice, and veggies, ensuring everyone enjoys a hearty meal without animal products. It’s tasty and satisfying, making it a great choice.

How Many Servings Does This Recipe Yield?

This recipe yields about six servings. I’ve found it perfect for sharing with family and friends, and leftovers taste even better the next day. You’ll definitely want to enjoy every bite!

Can I Use Canned Beans Instead of Dried?

I often use canned beans instead of dried ones. They save time and are convenient. Just rinse and drain them before adding to your dish, and you’re good to go! Enjoy your cooking!