This chili rice casserole is a dump & bake recipe that uses many of the same pantry staples as classic bean-based chili. It requires just 10 minutes of active time and is packed with plant-based protein and fiber!
While this chili rice casserole is similar to my rice and bean casserole, it's heavily inspire by my go-to slow cooker lentil chili recipe (it uses the same seasonings) and, like chili, it's all about the toppings.
Like all of my dump and bake casseroles, the rice cooks completely in the oven. It bakes alongside two types of beans, peppers, an onion, and canned tomatoes.
This is a great dish to make if you're craving the flavors of chili but want something a little more substantial. The rice makes this a really satisfying, well-rounded vegetarian meal.
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Ingredients
- Rice: This casserole uses long grain white rice, but it should work with most varieties of white rice. Brown rice does not work as a direct swap because it requires about 50% more liquid and cooking time.
- Canned tomatoes: Tomato sauce and petite diced tomatoes to give that classic tomato-y chili base.
- Beans: I use pinto beans and dark red kidney beans, but any variety you'd typically use in chili works here.
- Peppers and onions: Jalapeno is added for spice, but this is optional.
Yellow, white, or red onion work here. In addition to going into the bake, raw onion and pepper add crunch and an extra level of flavor as toppings, so don't forget to reserve some for topping.
Step-by-step photos
- Add all ingredients to a 9x13-inch casserole dish.
- Stir to combine. Cover tightly with a lid, foil, or upside-down baking dish. Bake at 375F for 30-40 minutes, or until the rice is completely cooked through.
- Stir half of the cheese into the casserole and sprinkle the rest across the top.
- Bake until the cheese is melted. Top with the reserve peppers and onions and sprinkle with cilantro. Enjoy!
Variations
Just like chili, this chili casserole is very versatile.
- Beans: Have a favorite chili bean? I typically go for kidney beans and pinto beans, but you can swap those out for your go-to's.
- Ground meat: Since I'm vegetarian, I don't add meat to my chili, but I do think this would go well with an addition of Impossible beef or otherwise. If adding vegetarian or non-vegetarian meat, wait to stir it in until the cheese is added.
- Dairy-free options: Swap out the cheese for vegan cheddar to make this casserole vegan.
- Different grains: White rice can be replaced with an equal amount of quinoa. If you want to try brown rice, I recommend checking out my taco casserole instead.
Cassidy's top tips
- Want the casserole to cook more quickly? While prepping the onion and peppers, heat the liquids (tomatoes, tomato sauce, and vegetable broth) on the stove until simmering. Check the rice at the 25 minute mark, adding time as needed.
- Cover the casserole dish tightly. If steam escapes, the rice will take longer to cook.
- Metal dishes will cook the casserole much more quickly than ceramic, and slightly more quickly than glass. This is why I recommend checking at the 30 minute mark and adding time only as needed.
- When checking the rice, make sure to stir the casserole, as the rice on the top is not the best indicator of doneness as a whole.
More easy casseroles
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Recipe
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Chili Rice Casserole
This is a no-boil casserole, so the rice cooks completely in the oven. Just dump the ingredients into a 9x13-inch casserole dish, cover, and bake!
Equipment
Ingredients
- 1 medium red bell pepper
- ½ medium onion
- 1 small jalapeno optional
- 1 cup long grain white rice
- 15 ounce can pinto beans any variety of beans works
- 15 ounce can dark red kidney beans
- 15 ounce can petite diced tomatoes
- 8 ounces tomato sauce
- 1 ½ cups vegetable broth
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon chipotle chili powder *can be replaced with an additional teaspoon of chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon kosher salt
- 1 small lime juiced and zested
- 1 ½ cups shredded cheddar cheese or Mexican blend cheese
Instructions
- Preheat the oven to 375F. Lightly grease a 9x13-inch baking dish.
- Dice the pepper, onion, and jalapeno. Set aside a small handful of each to use as toppings, if desired.
- Rinse the rice well in a fine mesh sieve, until the water is running clear. Drain and rinse the beans.
- To the baking dish add the rice, beans, onion, pepper, jalapeno, diced tomatoes with juices, tomato sauce, vegetable broth, cumin, chili powder, chipotle chili powder, paprika, garlic powder, onion powder, and salt. Stir well.
- Cover tightly with a lid, foil, or an upside-down baking sheet. Bake at 375F for 30-40 minutes, checking at 30 minutes to see if the rice is done. If not, return the lid and continue cooking, adding additional time as needed.
- When the rice is fully cooked, stir in the juice and zest of a lime and ½ of the cheese. Sprinkle the remaining cheese across the top. Return to the oven to bake, uncovered, for another 5-10 minutes.
- The casserole is ready when the cheese is melted and bubbling. Garnish with cilantro and the reserved onion and pepper. Enjoy!
Video
Notes
- Want to speed up the cooking time? Simmer all liquids on the stove before adding them to the casserole dish. Check the rice at 20 minutes, adding additional time as needed.
- Metal dishes will cook the casserole much more quickly than ceramic, and slightly more quickly than glass. This is why I recommend checking at the 30 minute mark and adding time only as needed. The ceramic dish seen in the photos takes about 40 minutes, while my glass pan takes around 35 minutes.
- This casserole is best within 3-4 days. Let cool before refrigerating. Reheat individual portions in the microwave, or cover the casserole tightly and reheat at 325F for 25-30 minutes, until hot throughout.
- If freezing the casserole, I recommend fully cooking it and then letting it cool before freezing. It is even better if you wait to add the cheese until after thawing and reheating.
Nutrition
Calories: 483kcalCarbohydrates: 72gProtein: 22gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 1055mgPotassium: 935mgFiber: 13gSugar: 8gVitamin A: 1847IUVitamin C: 51mgCalcium: 345mgIron: 5mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Jana says
This recipe was really easy to make and was quite tasty. I did have to cook the casserole at 400° F for over an hour to get the rice cooked through. I'm not sure why the rice took so long to cook.
Cassidy Reeser, MS, RD says
I have several rice casserole recipes and have noticed sometimes it just takes longer for some ovens, I'm not sure why either, as it always cooks through within 40 minutes for me. It might have to do with tightness of the lid, variability between rice brands, oven temp consistency, etc. Either way, I'm glad you got it cooked through and enjoyed the final result! Thanks for leaving a review!