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Introduction:
This Mexican Brown Rice Bake is a delicious, hearty, and gluten-free casserole that's packed with flavor and perfect for any occasion. Whether you're looking for a comforting family dinner or a unique dish to serve at your next gathering, this baked rice recipe will surely please everyone. With a blend of savory Mexican spices, healthy brown rice, and a touch of cheese, it's a satisfying dish that combines nutrition and taste in every bite.
Ingredients:
1 cup brown rice (uncooked)
2 cups vegetable or chicken broth (gluten-free)
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels (or fresh if preferred)
1 medium onion, diced
1 bell pepper, diced (any color)
2 cloves garlic, minced
1 can (10 oz) diced tomatoes with green chilies (or use fresh tomatoes and green chilies)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheddar cheese (or dairy-free cheese for a vegan version)
Fresh cilantro, chopped (for garnish)
Optional toppings: sour cream, guacamole, salsa
Instructions:
Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking dish or a similar-sized casserole dish with cooking spray or olive oil.
In a medium pot, bring the vegetable or chicken broth to a boil. Add the brown rice, reduce the heat to low, and cover. Cook the rice for about 35-40 minutes or until all the liquid is absorbed and the rice is tender.
While the rice cooks, heat a large skillet over medium heat and add a bit of olive oil. Sauté the diced onion, bell pepper, and garlic for about 5 minutes until softened.
Stir in the black beans, corn, diced tomatoes with green chilies, chili powder, cumin, paprika, salt, and pepper. Cook for another 5-7 minutes until everything is well combined and heated through.
Once the rice is done, fluff it with a fork and add it to the skillet with the vegetable mixture. Stir everything together to combine evenly.
Transfer the rice and vegetable mixture into the prepared baking dish and spread it out evenly.
Top with shredded cheese (or vegan cheese) and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Serving and Storage Tips:
Serve the Mexican Brown Rice Bake with a dollop of sour cream, guacamole, or your favorite salsa for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
This dish can also be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake in the oven at 350°F (175°C) for 15-20 minutes until warmed through.
Variations:
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