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Dinner recipe · from the recipe book

Cheesy Tomato Rice Bake with Zucchini and Peppers

Tender rice baked in a garlicky, cumin-kissed tomato sauce with sweet peppers, zucchini and black beans under a bubbly, golden cheddar crust.

Cheesy Tomato Rice Bake with Zucchini and Peppers

Ingredients

  • 1 cup200 gLong-grain brown rice, dryrinsed
  • 14½ oz411 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 2¼ cups480 gVegetable broth
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 1 medium200 gZucchinidiced
  • 1 medium119 gRed bell pepperdiced
  • 1 medium119 gGreen bell pepperdiced
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 1 tbsp14 gOlive oil
  • 2 tsp4 gGround cumin
  • 2 tsp2 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup shredded100 gCheddar cheeseshredded
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Preheat the oven to 375°F (190°C) and have a 9x13-inch baking dish ready.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion, red bell pepper and green bell pepper and cook for 5 minutes until softened.
  3. Add the zucchini and garlic and cook for 3 minutes more.
  4. Stir in the tomato paste, cumin, oregano, paprika, salt and black pepper and cook for 1 minute until fragrant.
  5. Add the canned tomatoes and vegetable broth and bring to a simmer.
  6. Spread the uncooked brown rice and the black beans in the baking dish, then pour the hot tomato-vegetable sauce over them and stir to combine evenly.
  7. Cover the dish tightly with foil and bake for 55 minutes, until the rice is tender and most of the liquid is absorbed.
  8. Uncover, scatter the cheddar over the top and bake uncovered for 10 minutes more until the cheese is melted and bubbly.
  9. Let the casserole rest for 5 minutes, then sprinkle with the cilantro and serve.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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