A flavorful and hearty casserole featuring brown rice, black beans, corn, and a blend of Mexican spices.
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 cheese blend
- Optional toppings: sour cream, avocado, chopped cilantro
Instructions:
- Prep the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Combine Ingredients: Stir in the cooked brown rice, black beans, corn, diced tomatoes and green chilies, chili powder, cumin, and oregano. Season with salt and pepper to taste.
- Bake: Pour the mixture into a greased 9×13 inch baking dish. Sprinkle with shredded cheese. Bake at 350°F (175°C) for 20-25 minutes, or until heated through and bubbly.
- Serve: Let the casserole stand for a few minutes before serving. Top with optional toppings like sour cream, avocado, and chopped cilantro.
Tips & Variations:
- Add Protein: Include cooked ground beef, shredded chicken, or crumbled tempeh for extra protein.
- Spice it Up: Increase the amount of chili powder for a spicier dish. Add a jalapeño or serrano pepper for extra heat.
- Make it Vegetarian: Omit any meat and use vegetable broth instead of water to cook the rice.
- Use Leftovers: This casserole is great for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your delicious and easy Mexican Brown Rice Casserole!