Smoky Black Bean & Rice Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 211.7
  • Total Fat: 10.2 g
  • Cholesterol: 27.0 mg
  • Sodium: 472.4 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 12.8 g

View full nutritional breakdown of Smoky Black Bean & Rice Casserole calories by ingredient

Number of Servings: 12


    1 Red onion
    1 Bell pepper
    2 lg Portabella Mushroom caps
    2 heads Broccoli
    1/2 link Chorizo
    1can Black beans
    1can condensed Cream of Celery soup
    1.5c smoked Swiss Cheese
    1.5c shredded Italian Blend Cheese
    1c minute Brown Rice
    1T olive oil
    1t pepper
    1t salt
    1t Spike
    pinch cayenne pepper


cook minute brown rice according to directions in a large bowl & set aside.

chop onion & add to olive oil in a large skillet over med/low heat. chop pepper & add to onion, all the while stirring. chop broccoli & add to onion & pepper, cook until onions are translucent & broccoli is soft, 5-10min.

add chorizo & break it apart as it cooks w/ veggies. chop portabellas & add mushrooms & spices, stir a few minutes more, then remove from heat.

add one can cream of celery soup to the cooked rice... some water may be necessary to fully combine soup... a soupy texture is ok.

Add the veggie/chorizo mixture to the soup/rice, along with the shredded smoked swiss cheese and 1/2c italian blend shredded cheese, stir well.

put the entire mixture in a greased 9x13 pan & sprinkle the remainder of the italian cheese blend over the top. if the mixture seems dry, a few more tbls of water can be drizzled over the top.

cover in aluminum foil & bake @ 350 degrees for 30 minutes or until bubbly around the edges. remove the foil for 10 more minutes or until the cheese is browned on top.

makes about 12 1c servings.

Number of Servings: 12

Recipe submitted by SparkPeople user AMAZONWOMAN804.