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Picnic Rice & Bean Casserole

Picnic Rice & Bean Casserole dish


2 15-ounce cans pork and beans
1 16-ounce can kidney beans, rinsed and drained
1 15-ounce can lima or butter beans, rinsed and drained
1.5 cups Riceland Gold Perfected Rice, cooked
1 medium onion, chopped
1/3 cup brown sugar
1/2 cup ketchup
1/2 cup diced tomatoes with green chilies 
4 strips bacon, crisp-cooked and crumbled
1/3 cup Panko bread crumbs


  1. Heat oven to 350°F. In a large bowl, combine all the ingredients except the bacon and panko; mix until well combined. Transfer mixture to a greased 2.5-quart baking dish.
  2. Cover and bake for 45 minutes. Uncover and sprinkle with the bacon and panko. Bake 25 to 30 minutes more or until panko is lightly browned and mixture is bubbly.

TIP: This recipe works well with other varieties of Riceland rice, too!

(By Rachel Pohlner, Fisher, Arkansas)