Brown Rice and Black Bean Chicken Casserole Recipe
Introduction
This Brown Rice and Black Bean Casserole is a hearty, nutritious dish perfect for cozy dinners. Packed with vegetables, protein, and melted cheese, it combines simple ingredients into a satisfying meal everyone will enjoy.
Ingredients
- ⅓ cup brown rice
- 1 cup vegetable broth
- 1 tablespoon olive oil
- ⅓ cup diced onion
- 1 medium zucchini, thinly sliced
- 2 cooked skinless boneless chicken breast halves, chopped
- ½ cup sliced mushrooms
- ½ teaspoon cumin
- Salt to taste
- Ground cayenne pepper to taste
- 1 (15-ounce) can black beans, drained
- 1 (4-ounce) can diced green chile peppers, drained
- ⅓ cup shredded carrots
- 2 cups shredded Swiss cheese
Instructions
- Step 1: In a medium pot, combine the brown rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes until the rice is tender.
- Step 2: Preheat your oven to 350°F (175°C). Lightly grease a large casserole dish to prevent sticking.
- Step 3: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened. Stir in the zucchini, chicken, and mushrooms. Season with cumin, salt, and cayenne pepper. Cook until the zucchini is lightly browned and the chicken is heated through.
- Step 4: In a large mixing bowl, combine the cooked rice, sautéed vegetables and chicken, black beans, diced green chiles, shredded carrots, and 1 cup of shredded Swiss cheese. Stir until well combined, then transfer to the prepared casserole dish.
- Step 5: Sprinkle the remaining 1 cup of Swiss cheese over the casserole. Cover loosely with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until bubbly and lightly browned.
- Step 6: Allow the casserole to cool slightly before serving. Enjoy warm and garnish with fresh herbs or a dollop of sour cream if desired.
Tips & Variations
- For a vegetarian version, omit the chicken and add extra mushrooms or cooked lentils.
- Use sharp cheddar or Monterrey Jack cheese for a different flavor profile.
- Rinse the black beans well to reduce sodium if using canned beans.
- Add a squeeze of lime or a sprinkle of chopped cilantro for a fresh finish.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the casserole covered in the oven at 350°F (175°C) until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use white rice instead of brown rice?
Yes, you can substitute white rice, but cooking time will be shorter, around 15–20 minutes. Adjust accordingly to avoid overcooking.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole a day before baking. Keep it refrigerated until ready to bake, then follow the baking instructions as given.
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Brown Rice and Black Bean Chicken Casserole Recipe
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
Description
A hearty and flavorful Brown Rice and Black Bean Casserole made with tender brown rice, sautéed vegetables, cooked chicken, black beans, and melty Swiss cheese. This comforting baked dish combines wholesome ingredients and warming spices, perfect for a satisfying family meal.
Ingredients
Rice and Broth
- ⅓ cup brown rice
- 1 cup vegetable broth
Vegetables and Protein
- 1 tablespoon olive oil
- ⅓ cup diced onion
- 1 medium zucchini, thinly sliced
- 2 cooked skinless boneless chicken breast halves, chopped
- ½ cup sliced mushrooms
- 1 (15-ounce) can black beans, drained
- 1 (4-ounce) can diced green chile peppers, drained
- ⅓ cup shredded carrots
Spices and Seasonings
- ½ teaspoon cumin
- Salt to taste
- Ground cayenne pepper to taste
Cheese
- 2 cups shredded Swiss cheese
Instructions
- Cook the Rice: In a medium pot, combine the brown rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes until the rice is tender.
- Prepare the Oven: Preheat your oven to 350°F (175°C). Lightly grease a large casserole dish to prevent sticking.
- Cook the Vegetables and Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened. Stir in the zucchini, chicken, and mushrooms. Season with cumin, salt, and cayenne pepper. Cook until the zucchini is lightly browned and the chicken is heated through.
- Assemble the Casserole: In a large mixing bowl, combine the cooked rice, sautéed vegetables and chicken, black beans, diced green chiles, shredded carrots, and 1 cup of shredded Swiss cheese. Stir until well combined, then transfer to the prepared casserole dish.
- Bake the Casserole: Sprinkle the remaining 1 cup of Swiss cheese over the casserole. Cover loosely with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until bubbly and lightly browned.
- Serve and Enjoy: Allow the casserole to cool slightly before serving. Enjoy warm and garnish with fresh herbs or a dollop of sour cream if desired.
Notes
- You can substitute cooked turkey or tofu for the chicken to make it suitable for different dietary needs.
- For extra flavor, add a teaspoon of garlic powder or minced fresh garlic when cooking the vegetables.
- If you prefer a spicier dish, increase the cayenne pepper or add chopped jalapeños.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- To make this vegetarian, omit the chicken and consider adding extra mushrooms or another protein source like tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: brown rice casserole, black bean casserole, baked casserole, chicken casserole, healthy casserole, one-dish meal
