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Rice and Bean Casserole with Sweet Potatoes

Cozy Rice and Bean Casserole with Sweet Potatoes Delight

This Rice and Bean Casserole with Sweet Potatoes is a heartwarming, nutritious dish perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup brown rice Acts as the hearty base, can substitute with white rice
  • 1 can black beans Rich in protein, can substitute with kidney or pinto beans
  • 2 medium sweet potatoes Infuses dish with sweetness, can substitute with butternut squash
  • 4 cups vegetable broth Enhances flavor, can use homemade broth or water
  • 1 medium onion Adds aromatic depth, can substitute with shallots
  • 3 cloves garlic Enhances dish with flavor, fresh garlic is best
  • 1 teaspoon cumin Adds warm flavors, adjust to taste
  • 1 teaspoon paprika Complements spices, can increase for more depth
  • to taste salt Essential seasoning
  • to taste pepper Essential seasoning
  • optional cheese Adds creaminess, can use dairy-free cheese for vegan option
For Serving (Optional)
  • to taste avocado slices Provides creaminess, optional
  • to taste yogurt A tangy finish, can use dairy-free yogurt

Equipment

  • large baking dish

Method
 

Step-by-Step Instructions
  1. Begin by rinsing 1 cup of brown rice under cold water until the water runs clear.
  2. While the rice drains, peel and chop 2 medium sweet potatoes into small, even cubes.
  3. Finely dice 1 onion and 3 cloves of garlic.
  4. Layer your casserole in a baking dish starting with the drained rice.
  5. Follow with 1 can of black beans, the chopped sweet potatoes, onion, and garlic.
  6. Sprinkle 1 teaspoon each of cumin and paprika, along with salt and pepper to taste.
  7. Carefully pour 4 cups of vegetable broth over the layered ingredients.
  8. Mix the layers gently with a fork to combine.
  9. Cover tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 45 minutes.
  10. Remove the foil and bake for an additional 15 minutes or until sweet potatoes are fork-tender.
  11. Allow to cool slightly for about 5-10 minutes before serving.
  12. Serve warm, garnished with optional cheese or sliced avocado.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days.

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