Saturday, September 20, 2014

5-Minute Rice and Bean Casserole with Avocado-Lime Guacomole

And now it's time for another uber-cheap, yet perfectly amazing meal.

When you think beans and rice, you think cheap, but you don't think fabulous, do you? Well, now you can. You probably also don't think 5-minute. And to be honest, the cooking time for this is much longer (90 minutes so I totally drew you in with a gimmick, but wait--don't go...), but the hands on time is straight-up five minutes or less. You throw everything in a dish, then put that in the oven. Then go do yoga or watch your favorite show depending on your moral fiber and all. But whatever you do, well, you can do it. And then dinner will be ready, and you'll forget you're not at a Mexican restaurant (until you have to clean up the little sticky rices your kids threw on the floor; then you'll remember you're at your house).

This is good without the avocado, but it's really amazing with the avocado. If you can find one for under $1, go for it. This meal will still cost you less than $3.00 for 6 people (and it fills you up).

5-Minute Rice and Bean Casserole with Avocado-Lime Guacamole
adapted from Eat, Live, Run
Prep time: 5 minutes
Cook time: 90 minutes
Cost: $1.95 without Guac; $2.60 with
rice: .30, chicken broth (made from cubes): .30, tomato sauce: .25, beans: .55, chilies: .50, spices: .05, avocado: .60 (yup, got a sale), lime juice (not fresh): .05

For casserole:

1 C brown rice, dry
3 C veggie or chicken broth
8 oz. tomato sauce (not puree)
1 14.5 oz. can kidney beans, drained and rinsed (I expect other types of beans would work as well)
1 4 oz can diced green chilies
1 1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp garlic powder

For Avocado-Lime Guacamole:

1-2 avocados
1 jalapeno, minced (I skipped this since I didn't have one and just used a pinch of cayenne)
pinch cumin
pinch garlic powder
juice 1-2 limes (or 1-3 Tbsp juice)

Preheat to 350 degrees.

In a 9x13 inch dish combine rice, broth, tomato sauce, beans, chilies, cumin, chili powder, salt, and garlic powder. Mix it up. Cover the dish tightly with aluminum foil. Bake 90 minutes. Do not peek. If you do, the steam and heat will keep leaving and this will take longer and maybe be too dry.

During the last five minutes of cooking time, mash your avocados. Add lime juice and seasonings. I also gave it a shake of salt.

Serve casserole with a plot of guac on top. You can also garnish with sour cream or cheddar cheese to good effect, though you really don't need tons of adornment.



  1. This sounds great! I think your blog has some of the best recipes I've tried. For reals!



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