- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
- In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for 40-45 minutes, or until the rice is cooked and tender and the liquid is absorbed.
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic, diced bell pepper, and diced jalapeño pepper (if using) to the skillet. Sauté for an additional 2-3 minutes until the vegetables are softened.
- Stir in ground cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
- Add black beans, corn kernels, and diced tomatoes to the skillet, stirring to combine. Cook for 3-4 minutes until heated through.
- Once the rice is cooked, add it to the skillet with the bean and vegetable mixture, along with chopped fresh cilantro. Stir well to combine.
- Season the mixture with salt and black pepper to taste, adjusting seasoning as needed.
- Transfer the rice and bean mixture to the prepared baking dish, spreading it out evenly.
- Sprinkle shredded cheddar cheese (or dairy-free alternative) over the top of the rice mixture.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes, or until the edges are golden brown.
- Once baked, remove the Mexican Brown Rice Bake from the oven and let it cool for a few minutes before serving.
- Serve warm, garnished with sliced avocado and lime wedges if desired.
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