A food pantry for Thanksgiving can become a comforting, complete meal with a few shelf-stable staples, canned vegetables, and a modest amount of fresh or frozen food. This flexible plan makes a savory bean-and-vegetable bake with rice, plus easy sides, so you can adapt it to what is available rather than rely on a traditional turkey dinner.
Ingredients
- 1 cup (185 g) uncooked long-grain rice
- 2 cups (475 ml) water, or broth if available
- 2 tablespoons (30 ml) vegetable oil
- 1 medium yellow onion, about 1 cup (150 g) chopped
- 2 medium carrots, about 1 cup (130 g), diced; fresh or frozen
- 2 cloves garlic, about 6 g, minced, or 1/2 teaspoon (1.5 g) garlic powder
- 1 teaspoon (2 g) dried thyme
- 1/2 teaspoon (1 g) dried sage
- 1/2 teaspoon (3 g) salt, plus more to taste
- 1/4 teaspoon (0.5 g) ground black pepper
- 1 can (15 ounces/425 g) white beans, drained and rinsed
- 1 can (15 ounces/425 g) corn, drained, or 1 1/2 cups (225 g) frozen corn
- 1 can (14.5 ounces/411 g) diced tomatoes, drained
- 1 cup (120 g) frozen peas, or drained canned peas
- 1/2 cup (120 ml) water or broth, as needed
- 1 cup (100 g) plain breadcrumbs, or crushed unsalted crackers
- 1 tablespoon (15 ml) vegetable oil or melted butter, for the topping
- 1 can (14 ounces/397 g) cranberry sauce, for serving, optional
Instructions
- Heat the oven to 375°F (190°C). Rinse the rice in a fine-mesh strainer until the water runs mostly clear. Put it in a saucepan with 2 cups (475 ml) water or broth and a pinch of salt. Bring to a boil, cover, lower the heat, and simmer until tender, about 15 minutes, or follow the package timing. Remove from the heat and let stand covered for 5 minutes.
- While the rice cooks, heat 2 tablespoons (30 ml) oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the garlic, thyme, sage, salt, and pepper; cook for 30 seconds. If using garlic powder, add it with the dried herbs.
- Add the rinsed beans, corn, drained tomatoes, and peas to the skillet. Stir and cook for 3 minutes. If the mixture looks dry, add up to 1/2 cup (120 ml) water or broth. Taste and adjust the seasoning; canned ingredients vary in salt, so add more gradually.
- Fold the cooked rice into the vegetables and beans. Transfer the mixture to a lightly oiled 9-by-13-inch (23-by-33-cm) baking dish and spread it evenly. Mix the breadcrumbs with 1 tablespoon (15 ml) oil or melted butter and scatter them over the top.
- Bake uncovered for 20 to 25 minutes, until hot throughout and the topping is golden. If the dish was assembled with cold rice or refrigerated ingredients, allow extra baking time and check the center is steaming hot. Let stand for 5 minutes before serving.
- Serve with cranberry sauce if you have it. For a meal with additional pantry sides, warm canned green beans or serve bread, rolls, or extra vegetables separately; heat those according to their package directions.
Tips
- Check labels and pantry instructions first. Drain and rinse canned beans and vegetables if you want to reduce their salty, starchy liquid; keep some broth or water nearby in case the bake needs moisture.
- Use what is available: brown rice works, but needs more liquid and a longer cooking time than white rice. Cook it separately according to its package directions before adding it to the bake.
- For a crisp top, add the breadcrumb mixture just before baking. If it browns too quickly, loosely cover the dish with foil for the remainder of the bake.
- Keep hot food hot and do not leave the dish at room temperature for more than 2 hours. If serving buffet-style, put out a smaller portion and replenish it from a hot source.
Serving Suggestions
Serve the bake as the main dish, with cranberry sauce for a sweet-tart contrast. Canned green beans, peas, or carrots can round out the plate; drain and heat them separately so you can season each to taste. If the pantry includes bread or rolls, warm them shortly before the meal. A simple salad or fresh fruit is useful when available, but neither is required for the dish to feel complete.
For a larger group, serve the bake alongside mashed potatoes made from fresh potatoes or instant potato flakes prepared according to the package. Keep the portions practical: a substantial scoop of the rice-and-bean bake provides the main part of the meal, while sides can be small and shared.
Variations
Swap the white beans for drained black, pinto, or kidney beans. Chickpeas also work, though their firmer texture makes the bake a little less cohesive. You can replace the corn and peas with any combination of drained canned vegetables or frozen mixed vegetables; avoid adding excess liquid from canned vegetables, which can make the finished dish soupy.
For a richer version, stir in 1 cup (100 g) shredded cheese before baking, if available, or add a little powdered milk prepared according to its package directions. To make it without breadcrumbs, leave off the topping or use crushed crackers, oats, or cereal that is not sweetened. For a more traditional holiday flavor, add 1/4 cup (30 g) chopped dried cranberries or 1/2 cup (60 g) chopped walnuts if you have them; these are optional, not essential pantry items.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The bake keeps for 3 to 4 days in the refrigerator. Freeze portions in airtight, freezer-safe containers for up to 2 to 3 months for best quality; thaw in the refrigerator before reheating when possible.
Reheat individual portions in the microwave, stirring or turning midway, until steaming hot throughout. For the oven, cover the dish with foil and heat at 350°F (175°C) until hot; uncover briefly to crisp the top. USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Reheat only the amount you plan to eat, and discard food left at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make this without an oven?
Yes. Cook the rice and vegetable-bean mixture fully on the stovetop, then serve it without a breadcrumb crust. For a crisp topping, toast the oiled breadcrumbs in a small skillet over medium heat, stirring often, and sprinkle them over each portion.
Can I prepare the bake ahead?
You can cook the rice and vegetable mixture up to a day ahead, cool it promptly, and refrigerate it covered. Assemble the dish with the topping shortly before baking. Because it will start cold, allow extra oven time and verify it is hot in the center.
What if I have no canned tomatoes?
Leave them out and add about 1/2 cup (120 ml) broth or water to keep the mixture from drying out. If you have tomato sauce, use 1/2 cup (120 ml) instead and reduce the added broth as needed. The dish will be less tangy without tomatoes.
Can I use leftover cooked rice?
Yes. Use about 3 cups (450 g) cooked rice in place of the uncooked rice and its cooking water. Cold leftover rice is fine, but break up clumps before folding it into the vegetables and allow extra baking time so the center heats thoroughly.
How can I make this meal vegetarian?
The recipe as written is vegetarian when made with water or vegetable broth and without meat-based toppings. Check broth, seasoning, and prepared ingredients for their labels if avoiding specific animal products.
How do I scale the recipe?
For three servings, halve the ingredients and use an 8-inch (20-cm) square baking dish; begin checking the bake after about 15 minutes. For a crowd, double the recipe and use two baking dishes rather than one very deep dish, which heats less evenly.
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