Broccoli, Rice, and Bean Casserole Recipe

Disclosure: This post was sponsored by Zatarain’s.

Though I love picking up a slice of pizza or cheeseburger and fries for dinner as much as the next person, my body would be quite upset with me if I ate like that everyday. Thankfully when it comes to creating quick, more nutritious meals at home, Zatarain’s is here to help with their new line of Garden District Kitchen brown rice with beans mixes, the perfect starting point for my broccoli, rice, and bean casserole recipe.

Eating better doesn’t necessarily have to mean having a salad instead of a piece of fried chicken. Instead, sometimes it just means going with the more nutritious option of brown rice instead of white rice, or amping up the veggies in a dish.

A great way to start in planning your next better-for-you meal is with Zatarain’s® Parmesan Garlic Brown Rice with White Beans. You’ve already got my attention at the name of the product alone, but there’s also black pepper and kale included in the mix, and the best part is they are ready in just ten minutes and are packed with at least 9 grams of plant-based protein and 11 grams of fiber per serving.

Here, I turn the rice and bean mix into a vegetarian main dish by bulking it up with some sautéed broccoli and onion, and then baking it in a casserole dish with cheesy breadcrumbs that get nice and golden on top. It’s packed with flavor and nutrition, and is easy enough to put on the table any night of the week.

Ready to give Zatarain’s new Garden District Kitchen rice and bean mixes a try? They’re available at retailers nationwide for you to take home and cook this recipe for yourself, or try other great Garden District Kitchen recipes like Spanish-style rice and cheese empanadas with Zatarain’s® Spanish Style Brown Rice with Bell Peppers and White Beans.

Yield: 2 to 3 servings

Broccoli, Rice, and Bean Casserole Recipe

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Broccoli, brown rice, and white beans are baked in a casserole dish with cheesy breadcrumbs that get nice and golden on top for a quick weeknight dinner.

Print

Ingredients

• 1 ½ cups water
• 1 tablespoon unsalted butter
• One 5.7-ounce box Zatarain's® Parmesan Garlic Brown Rice with White Beans
• Olive oil
• 1 head broccoli, cut into small florets and stem diced
• ½ teaspoon ground black pepper
• ½ teaspoon crushed red pepper flakes
• Kosher salt
• 1 yellow onion, diced
• ¾ cup heavy cream
• ½ cup freshly shredded Parmesan cheese
• ¼ cup breadcrumbs
• Freshly chopped parsley, for serving (optional)

Instructions

1. Heat the oven to 400˚F.
2. Bring the water and butter to a boil in a 2-quart saucepan. Stir in the Zatarain's rice mix, cover, reduce heat, and simmer until most of the water is absorbed, about 10 minutes. Reserve.
3. Meanwhile, heat a nice drizzle of oil in a large skillet over medium heat. Add the broccoli, black pepper, red pepper flakes, and ½ teaspoon salt; cook, stirring now and then, for 5 minutes. Add the onion and continue cooking, stirring occasionally, until the broccoli starts to get some color and the onions are nice and soft, about 10 minutes. (Note: the broccoli should still have a little bit of its bite.)
4. Remove the broccoli from the heat, stir in the heavy cream and cooked Zatarain's rice mix, and taste for salt, adding more if needed. Transfer to a 2- to 3-quart baking dish.
5. Combine the Parmesan cheese, breadcrumbs, 1 tablespoon olive oil, and a pinch of salt in a small bowl; sprinkle over top the broccoli and rice mixture. Bake until golden brown on top and bubbling, about 20 minutes. Let cool slightly, sprinkle with parsley (if using), and serve.