This casserole is gluten-free, family (toddler) friendly and made with pantry staples. It takes no time at all to toss together and you can let it cook mostly unattended. I only use one pan for easy clean up. My family loved it. We have eaten it twice now, once as casserole and once as a One Pot skillet meal.
The first time I made it in a large casserole dish, this was all that was left two adults, one teenager, and 2 little kids. The second time I just cooked it on the stove and served it on a bed of greens with some homemade pico de gallo and I like it more. I was able to check it more regularly and add water as needed. Both ways are incredible easy, someone just learning to cook can make these and impress everyone at their table.
- 1 cup uncooked brown rice
- 2 1/2 cups water (3 cups for casserole version)
- 1 8 oz can of tomato sauce
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 2 cups cooked beans (or 1 can drained beans) I’ve used pinto and black beans.
- 1 cup corn (optional)
For Casserole Version
- Preheat oven to 350°
- Add all ingredients to a 9×15 casserole dish and stir gently.
- Bake for 1 to 1 1/2 hours until rice is tender.
For Stove Top Version
- Add all ingredients except beans to a pan (I use a skillet) and cover cooking over medium heat.
- Stir occasionally, add more water if necessary.
- Rice should be nice and soft after 45 minutes, add the beans and corn if using then stir to mix.
- Heat until everything is warm.
This is an easy potluck meal. You could easily double the beans too. We loved it on a bed of greens with a bit of guacamole and homemade pico or salsa. If you’re on the go throw it in a tortilla. I’ll be having leftovers wrapped up in romaine leaves.
I love how versatile (and delicious) this is; it can easily be made with pantry staples when you have no fresh ingredients in the house.
UPDATE: I now have a Crock-Pot version that is even tastier! Check it out HERE if you love good food!