Red Bean and Rice Casserole

Red Bean and Rice Casserole


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This casserole is an excellent side dish to serve with taco night or another southwestern meal. The dark and light red beans mixed with the rice and seasoning is a great combination everyone will love.

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Time needed

5 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 1 can light kidney beans, drained and rinsed
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 2 teaspoon chili powder
  • 2 cups rice
  • ½ cup chopped yellow onion
  • 2 teaspoons minced garlic
  • ½ cup bread crumbs
  • 3 tablespoons butter

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Preheat the oven to 350 degrees F. Heat 1 tablespoon oil over medium-high heat and add the onion and garlic. Stir and cook for 8 minutes. Then add the beans, tomatoes, and chili seasoning. Cook for 5 minutes and remove from the heat. Stir in the rice and then bake for 20 minutes. Stir the breadcrumbs and butter together and sprinkle over the casserole. Bake for 10 more minutes.

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