Yellow Rice Casserole Vegetarian

Bright, flavorful, and completely meat-free, this Yellow Rice Vegetarian Casserole is the perfect one-dish meal for busy weeknights or comforting gatherings. Packed with vibrant ingredients like sautéed zucchini, red bell peppers, and protein-rich black beans, this dish combines hearty textures with warming spices like cumin and paprika. A creamy mix of sour cream, cheddar cheese, and perfectly cooked yellow rice forms the base of this satisfying bake, while a topping of melted, bubbly cheese takes it over the top. Ready in just under 45 minutes, this vegetarian casserole is as simple to make as it is delicious. Garnished with fresh cilantro for a final pop of flavor, it’s sure to become a family favorite. Perfect for dinner, meal prep, or even a holiday side dish, this recipe is a must-try for anyone looking to add a wholesome vegetarian option to their menu.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup yellow rice mix
• 2 cups water
• 2 tablespoons olive oil
• 1 medium onion
• 2 cloves garlic cloves
• 1 medium red bell pepper
• 1 medium zucchini
• 1 cup canned black beans
• 1.5 cups shredded cheddar cheese
• 0.5 cup sour cream
• 1 teaspoon cumin powder
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh cilantro

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x9-inch casserole dish and set aside.

Step 2

Cook the yellow rice mix according to the package instructions, using the 2 cups of water. Once cooked, fluff the rice with a fork and let it cool slightly.

Step 3

While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 4

Dice the onion, mince the garlic cloves, and chop the red bell pepper and zucchini into small pieces.

Step 5

Add the diced onion and minced garlic to the skillet, sautéing for 2-3 minutes until fragrant.

Step 6

Stir in the red bell pepper and zucchini, cooking for another 5-6 minutes until the vegetables have softened.

Step 7

Rinse and drain the canned black beans. Add the beans to the skillet, along with cumin powder, paprika, salt, and black pepper. Cook for another 2 minutes and remove from heat.

Step 8

In a large mixing bowl, combine the cooked yellow rice, sautéed vegetables, 1 cup of shredded cheddar cheese, and sour cream. Mix until well incorporated.

Step 9

Transfer the rice and vegetable mixture into the prepared casserole dish and spread evenly.

Step 10

Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of the casserole.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 12

Remove from the oven and let the casserole rest for 5 minutes. Sprinkle with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	1694.5 grams (1694.5g)

Amount per serving	% Daily Value*
Calories	2412

Total Fat 111.70g	143%
Saturated Fat 57.60g	288%
Polyunsaturated Fat 3.10g
Cholesterol 239mg	80%
Sodium 6763mg	294%
Total Carbohydrate 275.80g	100%
Dietary Fiber 30.20g	108%
Total Sugars 35.70g
Protein 85.10g	170%

Vitamin D 0IU	0%
Calcium 1642mg	126%
Iron 14mg	75%
Potassium 2111mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 13.9%

Carbs: 45.0%