This casserole is gluten-free, family 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 cleanup.
The first time I made it in a large casserole dish, the second time I just cooked it on the stove and served it on a bed of greens with some homemade pico de gallo. The oven version is the easier of the two because you just put it in the oven and leave it until the timer goes off. Both ways are incredibly easy, someone just learning to cook can make these and impress everyone at their table.
I love eating this with chips or in tortillas. Add a little avocado or your favorite salsa to spice it up.
- 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.
Check out my Pico de Gallo for a easy and delicious topping!