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Vegetable & Bean Rice Casserole

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“A good recipe for cleaning out the pantry or reincarnating leftovers. Basic white sauce (off of a corn starch box) spiced up with garlic and lime helps dress up healthy rice, beans, and vegetables. Prep time will vary based on whether you use already cooked beans and rice or cook them for the recipe. I recommend that you get the rice started and then make the sauce while the rice is cooking. I first made this dish to stretch my budget and make the best of what was already at hand in my pantry, but I like it well enough to keep making it regardless of my budget.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Lime-Garlic Sauce: In a small saucepan, Melt butter slowly over medium heat OR briefly heat oil over medium heat.
  2. Mix in cornstarch.
  3. Gradually stir in milk.
  4. Bring mixture to a boil, stirring constantly.
  5. Boil for 1 minute and then remove from heat.
  6. Stir in garlic and lime-juice to taste.
  7. (I prefer a rather strongly flavored sauce as the flavor will be diluted when mixed into the casserole).
  8. Casserole: Prepare rice, beans, and vegetables according to package directions, separately.
  9. Divide sauce evenly between rice and vegetables.
  10. Mix so that rice and vegetables are well-coated.
  11. Spread rice evenly in bottom of 11 x 7 casserole.
  12. Spread vegetables over rice.
  13. Sprinkle 1/2 cup shredded cheddar over vegetables.
  14. Spread beans over cheese.
  15. Sprinkle remaining cheese over beans.
  16. Cover and bake at 350°F until heated through and cheese is melted (15-20 minutes assuming that rice and beans are still warm).

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