Rice and Black Bean Casserole

5 from 4 reviews

A colorful and veggie packed rice and black bean casserole.


  • 2 cups cooked rice or 1 cup uncooked rice
  • 1 bouillon cube
  • 1/2 lime – juiced
  • 1 15 oz can of black beans
  • 1 bag of spinach
  • 1 garlic clove – minced
  • 1 10 oz package frozen corn
  • 4 scallions – chopped
  • 1 medium zucchini – grated
  • 1 half jar of salsa – about 8 oz
  • 1 14.5 oz can of diced tomatoes
  • 2 cups of cheddar cheese – grated
  • 1 tbs parsley – minced


  1. Preheat oven to 350 degrees.
  2. If you have 2 cups of cooked rice left over from another meal, then toss cooked rice with lime juice.  If you need to cook the rice before hand, cook 1 cup of rice per package directions – add bouillon cube to water. When done, let rice sit covered for 10 minutes. After rice has cooled, fluff and toss with lime juice.
  3. Add cooked rice to a large bowl. You’ll be adding all the ingredients in to this bowl.
  4. Drain black beans and add to bowl.
  5. Saute spinach and minced garlic in a little oil until slightly wilted. Add to bowl.
  6. Add corn and scallions to saute pan and cook over medium heat for 3 minutes. Add corn and scallions to bowl.
  7. Grate zucchini and add to bowl.
  8. Add salsa to bowl.
  9. Add can of diced tomatoes (and juice in the can) to the bowl.
  10. Add 1 cup of grated cheese to the bowl.
  11. Mix everything together in the bowl.
  12. Lightly grease a 10 x 8 casserole.
  13. Pour rice and black bean mixture in to casserole pan.
  14. Top mixture with remaining 1 cup of grated cheese.
  15. Bake in the oven for 40 minutes.
  16. Remove and sprinkle minced parsley over the top as a garnish.