This rice and bean casserole is the kind of dish that quietly wins everyone over. A bubbling pan of tender rice, sweet potato, black beans, and melted cheese, it lands on the table looking cozy and generous, ready for big scoops and casual seconds. It’s hearty without feeling heavy, full of color, and packed with layers of flavor from smoky chipotle, warm spices, and a touch of sweetness from the vegetables.

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Ingredient Breakdown

The backbone of this bake is long-grain white rice and vegetable broth. Long-grain rice cooks up into distinct, fluffy grains that hold their shape instead of clumping together, which is ideal for a casserole where you want texture rather than a heavy, sticky mass. Rinsing the rice beforehand removes excess starch, and cooking it directly in seasoned vegetable broth allows each grain to absorb flavor as it softens, turning the rice itself into a savory, aromatic element instead of a neutral filler.

The vegetable trio—onion, red bell pepper, and sweet potato—sets the tone for the entire dish. Onion brings a savory base that turns sweet and golden in the pan. Red bell pepper adds color and a gentle sweetness, with just enough bite to keep things interesting. Sweet potato, diced into small cubes, becomes tender and creamy as the casserole bakes, adding subtle sweetness and a pleasant contrast to the rice and beans. Together, they create a mix of textures that feels substantial and satisfying.

Black beans and tomato sauce play key supporting roles. The beans provide plant-based protein and a creamy, hearty texture that fills out the casserole, making each serving feel like a complete meal. Tomato sauce helps create a rich cooking liquid with body, binding the spices and vegetables to the rice and giving the finished dish a warm, brick-red hue. The tomato’s gentle acidity also balances the sweetness of the vegetables and the richness of the cheese.

Heat and smokiness come from a carefully chosen group of ingredients: jalapeno, chipotle pepper in adobo, chili powder, and chipotle chili powder. The jalapeno brings a fresh, green heat that’s bright and zippy. Chipotle in adobo adds a deeper, smoky kick with a touch of tang from the sauce. Chili powder adds warmth and familiar chili flavor, while chipotle chili powder layers on more smokiness and a bit of extra fire. Together, they create a rounded heat that you can dial up or down to taste.

Herbs, aromatics, and seasoning hold everything together. Garlic infuses the dish with a savory backbone once it’s gently sautéed until fragrant. Dried oregano and onion powder bring subtle herbal and allium notes that linger in the background, making the flavors feel complete rather than flat. Salt, carefully added, ties it all together, heightening the sweetness of the vegetables, the depth of the broth, and the warmth of the spices.

Finally, Mexican blend cheese and garnishes finish the casserole with flourish. The shredded cheese melts into a bubbly, golden blanket across the top, adding richness and that irresistible cheesy pull with every scoop. Fresh garnishes—chopped cilantro, creamy avocado slices, bright salsa, and crisp radish—bring a burst of color and freshness to each serving, offering cool, crunchy, and tangy contrast to the warm, smoky casserole beneath.

Step-by-Step Preparation Guide

Everything starts with a bit of simple prep. The rice is rinsed in cool water until the cloudiness fades, ensuring it won’t turn gummy in the oven. A 9×13-inch casserole dish is lightly greased, ready to welcome the rice, beans, and simmering vegetables later. This small bit of advance work sets you up for a smooth assembly once the stovetop portion is done.

The next move is to build flavor in a hot skillet. Onion, red bell pepper, and sweet potato are sautéed in a slick of oil over medium heat until the onion turns golden and fragrant, and the sweet potato begins to soften at the edges. At this point, they’re not fully cooked—that’s intentional. They’ll finish becoming tender in the oven, absorbing flavor along the way and keeping their texture.

Garlic, jalapeno, and chipotle in adobo come in once the base vegetables have softened. They’re stirred in and cooked briefly, just until the garlic relaxes and shifts from sharp to mellow and the skillet smells intensely aromatic. This step is all about blooming their flavors without letting anything burn, so the heat stays gentle and the stirring frequent.

The spices arrive next. Chili powder, paprika, dried oregano, chipotle chili powder, and onion powder are sprinkled over the vegetables and stirred through so every piece gets a dusting. Allowing them to toast for about 30 seconds brings out their essential oils and deepens their flavor. This brief toasting step can seem minor, but it makes a big difference in the complexity of the finished casserole.

Vegetable broth and tomato sauce are then poured into the skillet, loosening all the browned bits on the bottom as they’re stirred in. Those caramelized bits hold a lot of flavor, so scraping them up ensures none of it is left behind. The mixture is brought up to a lively simmer—bubbling but not boiling violently—so that it’s hot and fully combined before being transferred to the baking dish.

Once the liquid is ready, it’s carefully poured into the prepared casserole dish. The rinsed rice and drained black beans are added straight into this hot, seasoned bath. A thorough stir ensures the rice is submerged and evenly distributed, with beans and vegetables scattered consistently throughout. This step ensures that everything cooks evenly, with no pockets of dry rice or clumped beans.

The dish is covered—whether with foil, a lid, or an inverted sheet pan—to trap steam and encourage the rice to cook through. It bakes at 375°F for about 30 minutes before being checked. At this point, the rice should be tender or very nearly so. If it’s still firm in the center, the casserole is covered and returned to the oven for a few extra minutes until the texture is just right.

When the rice is cooked, the cover comes off and the shredded cheese is sprinkled evenly across the surface. The casserole goes back into the oven, uncovered, allowing the cheese to melt into a golden, bubbly layer. This final bake is short but transformative, turning the dish from a simple rice-and-bean bake into something that looks and tastes restaurant-worthy. After a brief rest outside the oven, fresh garnishes are added, and the casserole is ready to be scooped into generous, steaming portions.

Recipe Tips

Choosing a long-grain white rice and rinsing it thoroughly helps prevent a sticky or gummy texture; rinsing washes away excess surface starch so the grains stay more distinct as they cook in the flavorful broth.

Adjusting the spice profile is easy: for a milder dish, reduce or omit the jalapeno and chipotle chili powder, and use just a small amount of chipotle in adobo; for more heat, leave the seeds in the jalapeno or add an extra spoonful of chipotle and chili powder.

Cutting the sweet potato into evenly sized ½-inch cubes ensures it cooks through at the same rate as the rice; if the pieces are too large, they may stay firm, while very tiny cubes can break down completely.

If the rice isn’t fully tender after the initial 30 minutes, add a small splash of broth or water around the edges, cover again, and bake a little longer, checking periodically so the casserole doesn’t dry out.

For make-ahead meals, the casserole can be baked, cooled, and refrigerated in the same dish; it reheats well in the oven, covered, or in the microwave, making it ideal for next-day lunches or quick dinners.

What to serve With this recipe

This casserole is hearty enough to stand on its own, but a few simple sides can turn it into an even more balanced meal. A crisp green salad with a tangy vinaigrette cuts through the richness of the cheese and sweet potatoes, while a bright cucumber–tomato salad brings juicy freshness and a bit of crunch. A lightly dressed slaw with lime and cilantro also pairs beautifully with the smoky flavors in the bake.

Extra toppings and sides can be used to customize each plate. A dollop of sour cream or yogurt adds cool creaminess, while guacamole or sliced avocado lends buttery richness. A bowl of tortilla chips on the table invites scooping, and warm tortillas let you wrap spoonfuls of the casserole into instant burritos or soft tacos. Salsa, hot sauce, and lime wedges on the side encourage everyone to adjust acidity and heat to their taste.

For those who want more protein, this casserole is easy to pair with simple mains. Grilled or roasted chicken, baked tofu, or quickly seared shrimp all work well alongside a scoop of the rice and beans. The flavors are bold enough to complement a variety of proteins without feeling like they’re competing.

Leftovers make an excellent base for new meals. The casserole can be spooned into tortillas with extra cheese and salsa for quick burritos or breakfast-style tacos, or layered into a bowl with lettuce, extra beans, and toppings for a rice bowl. With just a few small additions, yesterday’s bake becomes something fresh and fun.

frequently Asked Questions

Can I use brown rice instead of white rice?
Brown rice can be used, but it requires a longer cooking time and often more liquid. You may need to increase the baking time significantly and add extra broth to ensure the grains cook through, so plan accordingly if making this substitution.

Can I swap the black beans for another type of bean?
Yes, pinto beans, kidney beans, or even a mixed bean blend can work well. Just be sure they are fully cooked and drained before adding them to the casserole so the texture remains pleasant and not watery.

What if I don’t have chipotle in adobo—how can I get a similar smoky flavor?
A small amount of smoked paprika or extra chipotle chili powder can mimic some of the smokiness. You can also add a dash of liquid smoke, used sparingly, to approximate the flavor of chipotle in adobo.

Can I make this casserole dairy-free or vegan?
Absolutely. Simply omit the cheese or use a dairy-free shredded cheese alternative. The rest of the ingredients are already plant-based, so the dish remains substantial and flavorful even without dairy.

How long does it keep, and how should I reheat it?
Stored in an airtight container in the refrigerator, the casserole keeps well for about 3–4 days. To reheat, cover and warm it in the oven or microwave until hot throughout, adding a splash of broth or water if it seems dry to restore a bit of moisture.

Variations and Customizations

This casserole welcomes extra vegetables. Corn kernels, diced zucchini, or a handful of spinach can be stirred into the dish before baking to add color, texture, and variety. Corn brings sweetness, zucchini softens and blends in, and spinach wilts into the rice, adding vibrant green flecks without overwhelming the existing flavors.

Cheese can also be tailored to taste. Pepper Jack adds a spicy kick and more complexity on top, while sharp Cheddar gives a stronger, tangier bite. A blend of cheeses—such as Cheddar and Monterey Jack—creates a stretchy, flavorful topping that browns beautifully and adds character to every forkful.

For those who want to incorporate more protein, stirring in cooked chorizo, crumbled ground turkey, or plant-based sausage makes the casserole even heartier. These additions can be browned separately and folded in with the rice and beans before baking, letting the spices mingle with the rest of the dish.

If you love bolder heat, the spice level can be turned up easily. Extra jalapeno, an added spoonful of chipotle in adobo, or a sprinkle of crushed red pepper can raise the intensity. A drizzle of hot sauce at the table lets each person adjust their own plate to their preferred level of spice.

This rice and bean casserole proves that a simple list of ingredients—rice, beans, vegetables, broth, and cheese—can be transformed into a deeply satisfying one-dish meal. Layered with smoke, spice, sweetness, and creaminess, it offers comfort in every bite while remaining straightforward to prepare and generous enough to feed a crowd.

It’s also incredibly flexible. With a few small changes—different vegetables, cheeses, or proteins—you can adapt it to match what you have on hand or what your family loves most. Whether served straight from the oven on a busy evening or repurposed into burritos and bowls the next day, this casserole is designed to fit easily into real life while still feeling like something worth gathering around the table for.

Ingredients

1 tablespoon olive oil or other neutral-tasting oil
1 medium sweet yellow onion, diced
1 medium red bell pepper, diced
1 medium sweet potato, peeled and cut into ½-inch cubes
1 and ½ cups long grain white rice, well rinsed
½ teaspoon salt
3-4 cloves garlic, minced
1 jalapeno, finely diced
2 tablespoons finely diced chipotle pepper in adobo sauce (see note #1)
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon chipotle chili powder
¼ teaspoon onion powder
2 and ¾ cups vegetable broth
8 ounces tomato sauce
1 (15 ounce) can black beans, drained and rinsed
1 cup shredded Mexican blend cheese
Suggested garnishes: chopped cilantro, sliced avocado, salsa, and thinly sliced radishes

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with a little oil and set it aside. Place the rice in a fine mesh strainer and rinse thoroughly under cool running water until the water runs mostly clear, then let it drain while you prepare the vegetables.

Set a large skillet over medium heat and drizzle in the olive oil, tilting the pan so the bottom is evenly coated. Once the oil is hot and shimmering, add the diced onion, red bell pepper, and sweet potato. Sauté for about 5–6 minutes, stirring occasionally, until the onions turn golden and fragrant. The sweet potato will begin to soften but won’t be fully cooked at this stage, which is exactly what you want.

Season the mixture with the salt, then add the minced garlic, jalapeno, chipotle pepper in adobo, and any extra adobo sauce that clings to the spoon. Continue to cook, stirring frequently, until the garlic softens and turns lightly golden and everything smells deeply aromatic.

Sprinkle in the chili powder, paprika, dried oregano, chipotle chili powder, and onion powder. Stir well to coat the vegetables in the spices, and let them toast for about 30 seconds, stirring continuously so the spices don’t scorch. This brief toasting step helps bring out their full, smoky flavor.

Pour in the vegetable broth and tomato sauce, stirring to combine and scraping up any browned bits from the bottom of the skillet. Increase the heat to medium-high and bring the mixture up to a gentle simmer so it’s hot and bubbling around the edges.

Carefully transfer the simmering broth and vegetable mixture to the prepared 9×13 casserole dish. Add the rinsed rice and the drained black beans to the dish. Stir everything together thoroughly so the rice is submerged and the beans and vegetables are evenly dispersed throughout the liquid.

Cover the casserole tightly with foil, a heatproof lid, or an inverted sheet pan to trap the steam. Place it in the preheated oven and bake for about 30 minutes. After this time, check the rice; it should be mostly tender. If it still has a firm center, re-cover the dish and return it to the oven for another 5 minutes or so.

Once the rice is cooked, remove the cover and sprinkle the shredded Mexican blend cheese evenly over the top of the casserole. Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted, bubbling, and lightly golden in spots.

Take the casserole out of the oven and let it rest for a few minutes before serving. Garnish with fresh cilantro, avocado slices, salsa, and radish slices if you like, then scoop generous portions onto plates and enjoy warm.