Bean & Rice Fajita Casserole in a Jar

Mason jar, on gray background, filled with the dry ingredients used to make Bean & Rice Fajita Casserole, sealed and a printed label tied to the rim of the jar.

4.17 from 24 votes

Bean & Rice Fajita Casserole in a Jar

A simple but delicious beans & rice that you can cook in casserole form in the oven. It's about as hands-off as you can get! Mix with water and bake, and dinner is done in no time!

Prep Time10

Cook Time35

Total Time45

Course: Meals in a Jar

Cuisine: Mexican

Keyword: bean and rice fajita casserole, easy dinner, emergency meals, food gifts, food storage, Meal in a Jar

Servings: servings

Calories: 256kcal

Author: Candi

Equipment

Ingredients

1 cup quick-cook red beans
1 cup quick-cook black beans
1 cup white rice
1/2 cup cheese powder
1/4 cup tomato powder
1 tablespoon taco seasoning
1 teaspoon granulated garlic
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup dehydrated minced onion
1/2 cup freeze-dried bell peppers
1 bay leaf

Instructions

Layer ingredients into clean, wide-mouth mason jar in the order listed above. Shake to settle contents.
Place new canning lid on top of jar. Using wide-mouth attachment for a FoodSaver, vacuum seal lid onto jar following instructions from your FoodSaver manual. (You can also insert an oxygen absorber before putting on lid if you'd like.)
Remove vacuum attachment and put ring on. Tighten by hand, but don't over tighten.
Label and date. Store in cool, dry location.

To cook:

Preheat oven to 350 degrees Fahrenheit. Empty contents of jar (minus oxygen packet if present) into large casserole dish. Add 6 cups of boiling water. Bake, uncovered, for 35 minutes.

Notes

Be sure to use quick cook beans in this recipe, NOT regular dry beans. If you don't want to get both types of quick cook, just double the amount of one of them (either black or red).

Nutrition