Black Bean and Brown Rice Casserole

"I made this up with ingredients I had on hand one night, and it won an "Honorable Mention" in Good Housekeeping one month!"
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Ready In:
2hrs 10mins




  • Cook 1 cup rice according to package directions, about 50 minutes.
  • In 2 TB olive oil, saute peppers, garlic and onion until onion is soft but not brown.
  • Add tomatoes and mushrooms and seasonings, and steam, covered for about 5-10 minutes.
  • Add rinsed beans to cooked rice, and line the casserole dish with the bean and rice mixture.
  • Add the sauteed vegetables to the top of this, and top all with cheeses.
  • Bake at 350 for 25 minutes, or until cheeses are melted.

Questions & Replies

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  1. GrandmaG
    I will cook this dish again, but will cut back on the bell peppers, (1/2 of each), and only 1 teaspoon of the celery seed. There were more bell peppers than the rice and black beans and took over everything in flavor. I did like the different colors in the dish, very Fall looking.
  2. Motivated Mama
    My husband and I are trying to eat mostly vegetarian now (after seeing Food Inc.) and this was a lovely vegetarian dish! I had leftover barley to use up this time so I subbed it for the rice, but I know we will enjoy this with brown rice as well. With the grains already cooked, putting this dish together was a snap! Thank you so much for posting.
  3. pixiesmom
    Ok, I tried this b/c I had the ingredients and wanted something with black beans and brown rice. I did not have a yellow pepper, so I left it out, also left out the parsley, celery seed and cumin. And there is no cheese listed in the ingredient list so SUPRISE at the end when you are supposed to top "with all the cheeses". I added shredded swiss, cheddar and grated parmesan. Well - it was a hit, my husband LOVED it, and I really liked it much more than I expected to. Thanks for sharing!


<p>I live in Richardson Texas, and am thrilled to say that my short stint in the Insurance industry ended in March of 2012. After being in the Food business for my entire career, I realized that my true calling was in that arena. I returned to food sales for a short time.&nbsp; While I do love food sales, I also love to cook.&nbsp; Friends and family have always encouraged me to open my own personal chef service, and I enthusiastically did that in October of 2013!&nbsp; I have targets of busy families, empty nesters, folks coming home from rehab (the caregivers often don't cook), the over '70 crowd (the kitchen is closed!)..I go over menus with my clients and deliver to them at pre arranged times during the week. I am passionate about good food and good wine. These days, I spend all day in my kitchen, so I am inspired to cook by almost anything; if it's to feed a shut-in, to try out new recipes on the two of us, to have an impromptu dinner, it doesn't matter. My husband of 27 years and I love to entertain. To tell what my favorite cookbook is would be like asking a mother of many who is her favorite child. My favorite child (we have only one) is a feisty red head with gorgeous blue eyes. I would adore going to a cooking school in Tuscany, then Greece, then spend time in the UK, Israel, Spain, Southern France and I think that would take longer than a month off...Pet Peeves? Waiters who auction your food. (who had the chicken?)</p>
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