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Chili Rice Casserole

Chili Rice Casserole: Cozy Comfort for the Whole Family

Chili Rice Casserole is a nourishing vegetarian dish that combines hearty chili flavors with rice, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Base
  • 1 medium Red Bell Pepper Adds sweetness and color; substitute with yellow or green pepper if preferred.
  • 1 medium Onion Provides a savory base flavor; sweet onion can be used for a milder taste.
  • 1 small Jalapeño Optional; contributes heat and flavor; leave out for a mild dish.
For the Casserole
  • 1 cup Long Grain White Rice Main carb that cooks during baking; use brown rice for longer cooking time.
  • 1 can Pinto Beans Supplies protein and creaminess; any variety of beans can be substituted.
  • 1 can Dark Red Kidney Beans Adds texture and additional protein; black beans also work well.
  • 1 can Petite Diced Tomatoes Adds moisture and acidity; use any canned tomatoes.
  • 1 cup Tomato Sauce Enhances flavor and provides extra moisture.
  • 1 cup Vegetable Broth Base liquid for cooking the rice; chicken broth can be used for non-vegetarian.
For Flavoring
  • 1 teaspoon Cumin Provides earthy, warm flavor.
  • 2 tablespoons Chili Powder Adjust quantity based on preferred spice level.
  • 1 teaspoon Chipotle Chili Powder Adds smokiness; substitute with more chili powder if unavailable.
  • 1 teaspoon Paprika Contributes depth of flavor and color.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Kosher Salt Essential for seasoning; adjust to taste.
For Finishing Touches
  • 1 Lime Juiced and zested to add brightness.
  • 1 cup Shredded Cheddar Cheese Use a vegan cheese for a dairy-free option.

Equipment

  • 9x13-inch baking dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Dice the medium red bell pepper, onion, and jalapeño (if using) for garnishing later.
  3. Rinse one cup of long grain white rice under cold water until the water runs clear. Drain the pinto and dark red kidney beans.
  4. In the prepared baking dish, combine the rinsed rice, drained beans, diced onion, bell pepper, jalapeño, petite diced tomatoes, tomato sauce, and vegetable broth.
  5. Stir in the cumin, chili powders, paprika, garlic powder, onion powder, and kosher salt.
  6. Cover the baking dish tightly with a lid or aluminum foil and place it in the preheated oven. Bake for 30-40 minutes, checking after 30 minutes.
  7. Once the rice is cooked, mix in the juice and zest of one lime, along with half of the shredded cheddar cheese.
  8. Sprinkle the remaining cheese evenly over the top of the casserole and bake uncovered for an additional 5-10 minutes.
  9. Garnish with reserved vegetables and fresh cilantro before serving hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 600mgPotassium: 750mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 20mg

Notes

This casserole stores well and can be frozen for future meals—just reheat before serving.

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