Baked Green Chili Rice and Beans

Ready in just 25 minutes with budget-friendly pantry staples, this baked green chili rice and beans casserole is super satisfying and comforting. This vegan and gluten free dump and bake recipe is made with a base of white rice, pinto beans, and canned green chilis and is topped with a vibrant red cabbage and carrot slaw.

While it’s easy to cook rice and beans on the stovetop, it’s even easier to let them bake in the oven hands-free! With just a few minutes of prep time and about 18-20 minutes in the oven, you’ve got a hearty and filling meal that you can top with whatever your heart desires (mine usually wants sour cream and avocado!). Since winter is often just a lot of brown adjacent foods, I added a punch of color and vibrant flavor to this rice and bean casserole with a super simple and tangy red cabbage carrot slaw. It comes together quickly while the rice and beans bake. This vegan and gluten free meal is hearty, satisfying, and just the remedy for those days when you want something low effort and budget friendly.

Notes on Ingredients and Substitutions

Green chilis are often available in either mild or spicy — choose the one that best fits your palate! I typically use white jasmine rice here but you could also use a white basmati or any white long grain rice. You DO NOT want to use brown rice here because it won’t cook in time. If you want to shave off some prep time, you can use a bag of coleslaw mix or shredded cabbage instead of cutting the cabbage yourself. Same goes for the carrots — pick up a bag of shredded carrots instead. My favorite toppings are avocado and sour cream or plain yogurt but if I have a few extra minutes, I really love adding a dollop of this creamy poblano sauce and a big spoonful of the quick-pickled radishes included in this recipe (so easy and so good!).

If you buy a head of cabbage for this recipe, you’ll have enough left over to try my super cozy caramelized cabbage with capellini later in the week!

Baked Green Chili Rice and Beans in 6 Easy Steps

Customize it: Choose Your Own (Meal) Adventure!

• MAKE IT SPICY — use a can of spicy green chilis and add a chopped jalapeno or serrano to the cabbage slaw. Add a scoop of your favorite salsa or a drizzle of your favorite hot sauce.
• ADD MORE PROTEIN — while the rice and beans bake, make this super easy crispy tempeh OR brown some store-bought soyrizo.
• MAKE IT CHEESY — buy an extra can of green chilis and make this thick and creamy vegan green chili queso to serve on the side. Or, sprinkle shredded vegan or regular cheddar over the top of the rice and beans before baking.

Baked Green Chili Rice and Beans

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5 from 8 reviews

• Author: Courtney West
• Total Time: 25 minutes
• Yield: 4–6 servings 1x
• Diet: Gluten-Free, Vegan

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Description

Ready in just 25 minutes with budget-friendly pantry staples, this baked green chili rice and beans casserole is super satisfying and comforting. This vegan and gluten free dump and bake recipe is made with a base of white rice, pinto beans, and canned green chilis and is topped with a vibrant red cabbage and carrot slaw. 

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Ingredients

Units USM Scale 1x2x3x

• 2 1/4 cups low sodium vegetable broth
• 1 1/4 cups uncooked white jasmine or basmati rice
• 2 tablespoons olive oil
• 1 4–ounce can green chilis
• 1/2 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• Sea salt, to taste
• 1 can cooked pinto beans, drained and rinsed
• 1/4 medium head of red cabbage, shredded or thinly sliced (about 2 1/2 cups)
• 1 lime
• 1 large or 2 medium carrots, shredded or ribboned
• 1 large handful cilantro, chopped, plus extra as needed for garnish
• 1–2 teaspoons agave syrup
• Optional for serving: sour cream, pickled onions, shredded cheese, avocado, etc.

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Instructions

Preheat the oven to 475 degrees. 

Add the vegetable broth to a pot and set it over medium high heat. Just as it starts to simmer, remove it from the heat.

While the broth heats up on the stove, add the uncooked rice, olive oil, green chilis, oregano, coriander, garlic powder, and about 1/2 tsp of salt to a 9×13 baking dish. Stir to combine, then gently pour the hot broth over the rice. Add the drained pinto beans and stir to combine once more.

Cover the baking dish tightly with foil, then place it in the oven on the center rack to bake for 18 to 20 minutes or until the rice is tender. 

While the rice and beans bake, add the cabbage to a bowl along with the juice from half of the lime and a pinch of salt. Massage for about 15-20 seconds to help soften the cabbage, then add the carrots, cilantro, and agave. Taste and add more lime, agave, or salt as needed. 

Allow the baked rice and beans to cool for about 5 minutes, then remove the foil. Fluff the rice and serve with the slaw and any other toppings you like. 

Store leftovers in an airtight container in the fridge and enjoy within 5-7 days. Reheat leftovers in the microwave or on the stovetop with a couple of splashes of leftover broth or water

Notes

• To save some prep time, you can use 3-4 cups of bagged coleslaw mix (the one that includes both shredded cabbage and carrots) instead of the cabbage and carrots called for in the recipe. Massage the cabbage as instructed with lime juice then mix in the cilantro and agave. 
• Both white jasmine and basmati rice work great. You can also use an equal amount of any long grain white rice. I do not recommend using brown rice here as it will change the amount of liquid required in addition to increasing the total baking time. 
• I recommend using a 13×9 or similar sized baking dish for the rice. This ensures the rice and beans are in a shallow layer which increases the surface area and speeds up the cooking time. 
• If you don’t like slaw, feel free to omit it and use your favorite toppings instead. 
• If you don’t like pinto beans, you can use a can of black beans. 
• If you are using beans you’ve cooked yourself, you’ll need about 1 3/4 cups. 

• Prep Time: 5 minutes
• Cook Time: 18-20 minutes
• Category: Dinner