Name: Easy Bean and Rice Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Water - 3 cups; Uncooked brown rice - 2 cups; Vegetable bouillon - 2 cubes; Lime, juiced - ½ medium; Oil, or to taste - 1 tablespoon; Onion, chopped - 1 medium; Dried, minced garlic - 1 tablespoon; Ground cumin - 1 ½ teaspoons; Chili powder - ½ teaspoon; Pinto beans, rinsed and drained - 1 (15 ounce) can; Salsa - 1 (8 ounce) jar; Carrots, grated - 3 medium; Shredded Cheddar cheese, divided - 2 cups

Ingredients for - Easy Bean and Rice Casserole

1. Water 3 cups

2. Uncooked brown rice 2 cups

3. Vegetable bouillon 2 cubes

4. Lime, juiced ½ medium

5. Oil, or to taste 1 tablespoon

6. Onion, chopped 1 medium

7. Dried, minced garlic 1 tablespoon

8. Ground cumin 1 ½ teaspoons

9. Chili powder ½ teaspoon

10. Pinto beans, rinsed and drained 1 (15 ounce) can

11. Salsa 1 (8 ounce) jar

12. Carrots, grated 3 medium

13. Shredded Cheddar cheese, divided 2 cups

How to cook deliciously - Easy Bean and Rice Casserole

1 . Stage

Combine water, rice, and bouillon cubes in a wide, shallow pot over medium-high heat. Bring to a boil, stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add lime juice and fluff rice with a fork.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

3 . Stage

Heat oil in a wide, shallow, oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cumin and chili powder; stir until fragrant, about 1 minute. Add rice, pinto beans, salsa, and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.

4 . Stage

Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly, about 5 minutes more.