Baked Rice and Red Bean Casserole

This delightful Baked Rice and Red Bean Casserole is a flavorful and hearty dish that combines the richness of mozzarella with the wholesome goodness of red beans and rice. The casserole is vibrant with the colors of fresh tomatoes and green spring onions, sprinkled with the warmth of cayenne and black pepper. The creamy texture of mozzarella cheese pairs perfectly with the earthy taste of red beans and fluffy long-grain rice. A versatile and satisfying dish, it can be served as a vegetarian main or a comforting side. Perfect for any season, it's great for feeding a crowd and can be easily adjusted to suit various dietary preferences. The herbs and spices provide a subtle yet memorable aroma that fills the kitchen while baking. It's a perfect way to enjoy a wholesome meal that's both nutritious and delicious. Ideal for those seeking a new twist on traditional comfort foods. Enjoy this casserole as a hearty meal that’s sure to please both vegetarian and non-vegetarian palates alike!

Ingredients

Main Ingredients

• 1 can red beans (net weight 400 g)
• 250 g long-grain rice
• 2 balls mozzarella cheese (125 g each)
• 2 ripe tomatoes
• 1 bunch spring onions

Spices and Sauces

• 1 clove garlic
• 2 tbsp oil
• Salt
• Pepper
• Cayenne pepper

Preparation Time

• Total: 50 minutes

Step-by-Step Instruction

1. Boiling the Rice: In a large pot, bring plenty of water to a boil, add a pinch of salt, and pour in the rice. Cover the pot and let it cook for about 20 minutes on low heat, or as per package instructions.
2. Preparing Tomatoes: Meanwhile, blanch the tomatoes by immersing them in boiling water for a minute. Peel off the skins, remove the core, and chop them into small pieces.
3. Chopping Spring Onions: Clean the spring onions and slice them into thin rings.
4. Draining Beans: Pour the red beans into a sieve, rinse them under cold water, and drain thoroughly.
5. Cutting Mozzarella: Slice the mozzarella cheese into small cubes.
6. Preheating Oven: Preheat your oven to 200°C (392°F).
7. Sautéing Ingredients: Heat oil in a large pan, add spring onions and sauté them. Stir in the cooked rice and sauté for a few more minutes.
8. Adding Garlic: Crush the garlic and add it to the mixture. Season with salt, pepper, and a pinch of cayenne pepper for an extra kick.
9. Mixing Together: Stir in the red beans, half of the mozzarella cheese, and the chopped tomatoes.
10. Preparing Casserole Dish: Grease a baking dish and transfer the rice mixture into it. Top it with the remaining mozzarella cheese cubes.
11. Baking: Bake in the preheated oven for 20 minutes at 180°C (356°F).
12. Garnishing: After removing from the oven, sprinkle with chopped spring onions before serving.

Tips

• Substitutions: For a vegan version, use dairy-free cheese and adjust spices.
• Cooking Rice: Use the absorption method for fluffier rice.
• Spicing: Adjust cayenne and pepper according to your spice preference.

Nutritions (Optional)

• Calories: Approximately 400 per serving
• Protein: 15g
• Fats: 12g
• Carbs: 60g

Variations

• Use brown rice for added fiber.
• Add bell peppers for added color and texture.
• Substitute mozzarella with cheddar for a different flavor profile.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with a side of crusty bread.
• A glass of chilled white wine would complement the flavors beautifully.

Best Places

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