Brown Rice and Black Bean Casserole

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Brown Rice and Black Bean Casserole

Prep 15 m

Cook 1 m

Ready In 16 m

8 Servings

337 Calories


"A yummy casserole with rice, beans, chicken, cheese and veggies. It's easy to prepare and the whole family will love it!"

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  1. 1/3 cup brown rice

  2. 1 cup vegetable broth

  3. 1 tablespoon olive oil

  4. 1/3 cup diced onion

  5. 1 medium zucchini, thinly sliced

  6. 2 cooked skinless boneless chicken breast halves, chopped

  7. 1/2 cup sliced mushrooms

  8. 1/2 teaspoon cumin

  9. salt to taste

  10. ground cayenne pepper to taste

  11. 1 (15 ounce) can black beans, drained

  12. 1 (4 ounce) can diced green chile peppers, drained

  13. 1/3 cup shredded carrots

  14. 2 cups shredded Swiss cheese


  1. Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.

  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.

  3. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.

  4. In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.

  5. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

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