Our Blog: January 5, 2023
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Seasonal casseroles are the perfect way to stay cozy inside while the temperatures drop outside. Warm your belly with this flavorful recipe using simple ingredients you likely already have at home.
Our Kidney Bean & Cheesy Rice Casserole serves 4 to 6 people and is easy enough for kids to lend a hand in the kitchen too! They’ll love mixing the main ingredients together and sprinkling the dish with cheese to make it ooey-gooey and oh-so-yummy.
Let’s get started by grabbing these things:
- 1 lb. brown rice, rinsed
- 2 cans kidney beans, drained
- ½ lb. (8 oz.) shredded cheese
- 1 tsp. cumin
- ¼ tsp. garlic powder
- 2 cups salsa
- Salt and pepper, to taste
Begin by preheating the oven to 350 degrees (325 if you’re using a convection oven).
Next, rinse and cook the rice according to the package directions.
Call your little assistant into the kitchen! Have them mix the beans, salsa, and spices together in a mixing bowl to combine.
Spray a large baking dish with nonstick spray, then spread half of the bean mixture into the bottom. Layer in half the rice, followed by half the cheese. Then create a second layer with the remaining beans and rice. Encourage your young assistant(s) to help with this step too, before the pan gets hot.
Cover and bake for 10 minutes.
Remove the cover and top your casserole with the remaining shredded cheese before baking uncovered for another 10 to 15 minutes. The internal temperature should reach 165 degrees Fahrenheit.
Optional: Top with reduced-fat sour cream or plain Greek yogurt and fresh chopped cilantro.
Recipe adapted from: https://michiganbean.com/recipes/
