Craving hearty comfort without breaking the bank? Meet your new kitchen hero: One-Pot Rice and Kidney Bean Casserole!

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

• 1 tbsp olive oil or vegetable oil
• 1 large onion, diced
• 1 bell pepper (any color), diced
• 3 garlic cloves, minced
• 1.5 cups (300g) long-grain white rice (or brown rice; adjust cook time)
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (14 oz) can diced tomatoes (undrained)
• 2.5 cups (600ml) vegetable broth (*or water + 1 bouillon cube*)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• Salt and pepper to taste
• 1 cup frozen corn (optional)
• ½ cup shredded cheddar cheese (optional, for topping)
• Fresh cilantro or parsley (optional, for garnish)

Instructions

1. Sauté Vegetables:
   Heat oil in a large pot over medium heat. Add onion and bell pepper; cook 5 minutes until soft. Add garlic; cook 1 minute until fragrant.
2. Toast Rice and Spices:
   Stir in rice, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 2 minutes, stirring constantly.
3. Combine Ingredients:
   Add kidney beans, diced tomatoes (with juice), broth, and corn (if using). Stir and bring to a boil.
4. Simmer:
   Reduce heat to low, cover, and simmer 18–20 minutes (or 35–40 minutes for brown rice) until rice is tender and liquid is absorbed. Do not stir.
5. Rest:
   Remove from heat. Let stand covered for 5 minutes. Fluff rice with a fork.
6. Serve:
   Top with cheese (if using) and herbs.