Cheesy Brown Rice and Bean Bake

Tonight’s dinner was another simple meal, easy on the budget and delicious.  I used ingredients I had on hand, saving money and time.  Cheesy Brown Rice and Bean Bake proved to be a hit at this house, leaving enough leftovers for tomorrow’s lunch.


Cheesy Brown Rice and Bean Bake

3 cups chicken broth

1 1/2 cup brown rice

1 onion

1 can black beans

1 cup corn

8 oz green chilies

1 cup salsa

8 oz sour cream

1 cup mozzarella cheese

1 cup cheddar cheese

1 tbsp cumin

1 tsp garlic salt

2 tbsp fresh cilantro

salt and pepper to taste

Cook the rice according to directions.  I use chicken broth in place of water (I always make broth out of the chicken bones after we have chicken).  While rice is cooking, saute onions and add the cumin and garlic salt.  When rice is done, mix in onions, corn, beans, salsa, sour cream, mozzarella cheese and cilantro, add salt and pepper to taste.  Once mixed, pour into baking dish and sprinkle with cheddar cheese.  Bake at 350 until bubbling.  I put aluminum foil on dish for most of the cooking time to avoid burning cheese.  Serve with salsa and sour cream.


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