Mexican Brown Rice Bake – Gluten-Free

Ingredients:

• 2 cups cooked brown rice
• 1 cup black beans (drained and rinsed)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup onion, finely chopped
• 1/2 cup bell peppers, diced (any color)
• 1 cup shredded cheddar cheese (or Mexican blend cheese)
• 1/2 cup salsa (mild, medium, or spicy, based on your preference)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped (optional, for garnish)

Instructions:

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C)and lightly grease a baking dish with olive oil or cooking spray.

Step 2: Prepare the Rice Mixture

1. In a large mixing bowl, combine the cooked brown rice, black beans, corn, diced tomatoes, onions, and bell peppers.
2. Add the chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine.

Step 3: Assemble the Casserole

1. Spread half of the rice mixture evenly into the prepared baking dish.
2. Drizzle with half of the salsa and sprinkle with half of the shredded cheese.
3. Repeat with the remaining rice mixture, salsa, and cheese to create layers.

Step 4: Bake the Dish

• Cover the dish with aluminum foil and bake for 20 minutes.
• Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and slightly golden.

Step 5: Garnish and Serve

• Remove from the oven and let it cool for 5 minutes.
• Garnish with freshly chopped cilantrobefore serving.

Serving Suggestions

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