Rice and Bean Casserole with Sweet Potatoes
Ingredients
The base
-
1½
cups
long grain white rice
-
2¾
cups
vegetable broth
-
15
ounces
black beans (drained and rinsed)
-
8
ounces
tomato sauce
The vegetables
-
1
medium
sweet potato (peeled and diced into ½ inch pieces)
-
1
medium
red bell pepper (diced)
-
1
medium
sweet yellow onion (diced)
-
3-4
cloves
garlic (minced)
-
1
medium
jalapeno (diced)
The seasonings
-
1
tablespoon
olive oil or other neutral oil
-
½
teaspoon
salt
-
2
tablespoons
chipotle pepper in adobo sauce (finely diced)
-
2
teaspoons
chili powder
-
1
teaspoon
paprika
-
1
teaspoon
dry oregano
-
½
teaspoon
chipotle chili powder
-
¼
teaspoon
onion powder
The topping
-
1
cup
Mexican blend shredded cheese
Instructions
- Preheat the oven to 375°F and lightly oil a 9x13 casserole dish.
- Rinse the rice in a fine mesh strainer and set aside.
- Heat oil in a large skillet over medium heat and add the diced peppers, onions, and sweet potato. Cook until the onions are golden, about 5-6 minutes.
- Sprinkle with salt, then add garlic, jalapenos, diced chiles, and adobo sauce. Cook until garlic is golden.
- Stir in the spices and toast for 30 seconds.
- Pour in the vegetable broth and tomato sauce, bringing it to a simmer. Transfer to the casserole dish.
- Add the rice and black beans, stirring to combine.
- Cover the dish with foil and bake for 30 minutes. If the rice is not fully cooked, cover and cook for an additional 5 minutes.
- Remove the lid, sprinkle with cheese, and return to the oven for another 10 minutes until the cheese is melted and bubbly.
Nutrition Facts (estimated)
Servings
6
Calories
432
Total fat
9g
Total carbohydrates
73g
Total protein
16g
Sodium
530mg
Cholesterol
18mg
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