This Mexican-inspired One-Pot Rice and Beans Casserole includes lots of veggies and is baked with an ooey-gooey cheese topping for a crowd-pleasing dish.
This gooey vegetarian dish – packed with a medley of vegetables, hearty beans, and fluffy Success® White Rice – does not disappoint; topped with mouthwatering melted cheese, our One-Pot Rice and Beans Casserole is both flavorful and filling.
Prepare rice according to package directions.
Preheat oven to 425°F. Meanwhile, heat oil in large ovenproof skillet set over medium heat; add eggplant, bell pepper, onion, garlic and chili powder, and cook for 5 to 7 mins or until vegetables start to soften. Season with salt and black pepper.
Stir in tomatoes and tomato paste; cook for 2 mins. Stir in beans, corn and broth; bring to boil. Stir in rice; sprinkle with cheese. Bake for 6 to 9 mins or until cheese is melted and bubbly.
Sprinkle with cilantro before serving.
Substitute aged Cheddar or shredded Tex-Mex cheese blend for Monterey Jack cheese if preferred.