Bean Brown Rice and Corn Casserole


  • 2 cups chicken or vegetable broth, divided
  • 1 tbs olive oil
  • 1 cup chopped onion
  • 2 cups brown rice
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can garbanzo beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can of stewed tomatoes
  • 2 jalapeno peppers, seeded and diced
  • 3 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 1/4 cup cilantro, chopped
  • 1 cup fresh salsa
  • kosher salt and black pepper to taste

This is an easy to prepare casserole that contains kidney, garbanzo, black beans, brown rice and corn.

  • Heat the olive oil in a dutch oven or a large saucepan.
  • Add the onion and saute until the onion is soft, about 2-3 minutes.
  • Add the garlic and saute for another minute or so.
  • Add the rice, broth, beans, tomatoes, and jalapenos, then season with salt and pepper.
  • If necessary add more stock or water to cover.
  • Stir and bring mixture to a boil.
  • Stir in the corn and cilantro.
  • Taste for seasoning and re-season with salt and pepper if necessary.

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