Overhead view of layer black bean and rice casserole in a grey bowl.

Layered Black Bean and Rice Casserole

  • Servings
    24
  • Serving Size
    1 ⅓ cups
  • Total Time
    1 hr

Ingredients

  • 7 cups water
  • 2 tablespoons ground cumin
  • 1 tablespoon ground turmeric
  • 4 cups U.S. long grain white rice
  • 4 cups yellow onions, chopped
  • 1 ½ tablespoons salt
  • 6 (15-ounce) cans black beans, rinsed and drained
  • 6 (4-ounce) cans mild green chilies, chopped
  • 6 cups tomato, chopped
  • ½ cup extra virgin olive oil
  • 6 cups guacamole
  • 6 limes, quartered

Directions

  • Preheat oven 350 degrees F.
  • Combine water, cumin, and turmeric in a large saucepan. Bring to a “rolling” boil.
  • Place rice and onion in a 20x12x4-inch hotel pan. Place on oven rack, pour boiling water mixture over rice, stir until well blended. Cover tightly with foil, making sure the edges are sealed.
  • Bake 30 minutes. Remove cover, stir in the green chilies and salt; top with the beans and pour oil evenly over all. Cover and bake 15-20 minutes or until heated through. Serve topped with tomatoes, guacamole and lime wedges.

Recipe Notes

Serving is: 1 ⅓ cups bean & rice, ¼ cup tomatoes, ¼ cup guacamole.
Makes 32 cups bean and rice mixture, plus 6 cups tomatoes and 3 cups guacamole total.

Nutrition Facts

  • Serving 1 ⅓ cups
  • Calories 350
  • Total Fat 14g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 860mg
  • Carbohydrates 43g
  • Dietary Fiber 10g
  • Sugar 3g
  • Protein 9g