This is a dump-and-bake recipe that uses white rice, black beans, and a handful of smoky and spicy ingredients. It's great for weeknight dinners or meal prep.
Preheat the oven to 375F. Lightly oil a 9x13 casserole dish. Rinse the rice well in a fine mesh strainer. Set aside.
Heat a large skillet over medium heat. Drizzle with oil to coat. Once hot, add in the diced peppers, onions, and sweet potato. Cook until the onions are golden, just 5-6 minutes. The sweet potato will not be cooked through.
Sprinkle with salt. Add in the garlic, jalapenos, diced chiles, and adobo sauce. Continue cooking, stirring frequently, until the garlic is golden.
Stir in the spices (chili powder, paprika, oregano, chipotle chili powder, onion powder) and toast for 30 seconds, stirring frequently.
Pour in the vegetable broth and tomato sauce and bring to a simmer over medium-high heat.
Transfer the simmering broth and vegetables to the 9x13 dish. Add in the rice and black beans. Stir so that everything is well combined.
Cover with foil, a heat-safe lid, or an upside down sheet-pan to trap in the steam. Bake at 375F for 30 minutes. After 30 minutes the rice should be mostly cooked. If not, cover and cook an additional 5 minutes.
Remove the lid and sprinkle the bake with cheese. Return to the oven for an additional 10 minutes, cooking until the cheese is melted and bubbly. Remove from the oven and enjoy!
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Notes
Chipotle peppers: This is from a can of chipotle peppers in adobo sauce. You can find this in the international aisle at most grocery stores.
Rice: Long-grain is my go-to, but this recipe should also work with short-grain and medium, with slight variations in cook time. Brown rice will not work in this recipe.
Leftovers: Let the casserole dish cool before covering and refrigerating. Keeps well for 3-4 days.
Reheating: Reheat individual portions in the microwave. Reheat the entire casserole in the oven at 325 degrees F for 20-30 minutes, or until warmed through. Cover with foil if the casserole starts to dry out too much.
Freezing: This freezes well as a full casserole or as individual slices. Cover the casserole in plastic wrap and foil or plastic wrap and a lid before freezing. If reheating in the oven, add an extra 10-15 minutes of cook time. or let thaw overnight in the fridge.