Mexican Brown Rice Bake
Ingredients:
– 1 cup uncooked brown rice
– 2 cups chicken or vegetable broth
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (15 oz) diced tomatoes with green chilies, undrained
– 1 small onion, diced
– 1 bell pepper (red, green, or yellow), diced
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt (or to taste)
– 1/2 teaspoon black pepper
– 1 ½ cups shredded Mexican blend cheese (or cheddar)
– 1/4 cup chopped fresh cilantro (optional)
– 1/2 cup salsa (optional)
– 1/4 cup sour cream (for serving)
– Sliced jalapeños (for garnish, optional)
Instructions:
Prepare the Brown Rice:
In a medium saucepan, cook the brown rice according to the package directions, using chicken or vegetable broth to enhance the flavor.
Preheat the Oven:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Sauté the Vegetables:
In a large skillet over medium heat, add a small amount of oil and sauté the onion, bell pepper, and garlic until they are tender, approximately 5 minutes.
Combine the Ingredients:
In a large bowl, mix together the cooked brown rice, sautéed vegetables, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper until well combined.
Layer the Casserole:
Spread half of the rice mixture evenly in the prepared baking dish. Top with half of the shredded cheese. Add the remaining rice mixture on top, followed by the rest of the cheese.
Bake:
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve & Garnish:
Allow the casserole to rest for 5 minutes before serving. Garnish with fresh cilantro, salsa, sour cream, and jalapeños if desired.
Serving Suggestions: This dish can be enjoyed as a main course or as a side alongside
