This flavorful bake combines the heartiness of brown rice with the vibrant flavors of Mexico. It’s a simple yet satisfying dish perfect for a weeknight meal or a potluck.
Ingredients:
- 1 cup brown rice, cooked according to package directions
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1/2 cup chopped onion
- 1/4 cup chopped bell pepper (any color)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 1 cup shredded Mexican blend cheese
- Optional: 1/4 cup chopped cilantro for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Sauté vegetables: In a large skillet over medium heat, cook onion and bell pepper until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Combine ingredients: In a large bowl, combine cooked rice, black beans, corn, tomatoes and chilies, sautéed vegetables, chili powder, cumin, oregano, salt, and pepper. Stir well to combine.
- Bake: Transfer the mixture to a lightly greased 9×13 inch baking dish. Sprinkle with cheese. Bake for 15-20 minutes, or until heated through and cheese is melted and bubbly.
- Garnish: Garnish with chopped cilantro, if desired.
Tips & Variations:
- Add protein: Include cooked chicken, ground beef, or crumbled tempeh for extra protein.
- Spice it up: Increase the amount of chili powder or add a pinch of cayenne pepper for more heat.
- Make it vegetarian: Use vegetable broth to cook the rice instead of water.
- Add veggies: Include other vegetables such as chopped spinach, chopped jalapeños, or diced avocado.
- Serve with: Enjoy this bake as a side dish with your favorite Mexican dishes like tacos, burritos, or enchiladas.
Enjoy!