Oh, the simple joy of rice and beans. It’s such a staple meal. I’m in a big money saving mode right now {turns out weddings and honeymoons are, um, pretty expensive} and therefore, have been working on cooking with what I already have on hand in my kitchen.

I don’t know about y’all, but I always have a couple cans of beans in the pantry, I always have brown rice, I always have some tomato sauce and I usually always have avocados. I take that back. I always have avocados. That’s a fact.

This could, quite possibly, be the easiest dinner ever. It’s along the same lines as a slow cooker meal — you just dump everything together then let it cook. I put five minutes as the prep time for this recipe, but I’m pretty sure it only took me twenty seconds when I think about it. So easy.

A couple years ago, I got super crafty and put all my grains and flours into these large glass jars. They’re pretty and functional because I don’t have half empty bags of flour and rice clogging up my pantry drawers any more.

Rice and beans is delicious, hearty, and filled with protein and fiber. This is a super yummy vegan meal that pleases just about anyone!

Now hear me though — do NOT skimp on the guacamole. It makes this dish complete. My version is pretty simple, but there’s just something about the creamy spicy guac on top of the warm beans and rice that makes my heart flip flop.

Hope y’all enjoy this! I’m sure there’s dozens of recipes for rice and bean casserole all over the Interwebs, but I think this one is pretty darn tasty.

Rice & Bean Casserole with Guacamole

serves 4

Print this Recipe!

Ingredients:

1 cup brown rice, dry

3 cups vegetable or chicken broth

1 8-oz can tomato sauce

1 14.5 oz can beans {I used kidney beans — drained and rinsed}

1 4-oz can diced green chilies

1 1/2 tsp cumin

1 tsp chili powder

1 tsp salt

1/4 tsp garlic powder

2 avocados, very ripe

1 whole jalapeno, minced

pinch of cumin

big pinch of garlic salt

juice of 1-2 limes

Directions:

Preheat oven to 350 degrees.

In a 9 x 13″ pan, combine the rice, broth, beans, tomato sauce, green chilies, cumin, chili powder, salt and garlic powder. Stir well then cover TIGHTLY with tin foil. Place in oven and bake for 90 minutes {no peaking!}.

To make the guacamole topping, mash the avocados with the minced jalapenos, cumin, garlic salt and lime juice. Season with additional cumin and garlic salt to taste. When the rice and beans has finished cooking, serve on plates topped with a big scoop of guacamole!

Time:

active time ~ 5 minutes

total time ~ 90 minutes