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- 1 cup brown rice - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 cup corn, frozen or canned - 1 red bell pepper, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro for garnish (optional)

Spicy Black Bean and Rice Casserole

Indulge in the wholesome goodness of Spicy Black Bean and Rice Casserole, a delicious plant-based dish that's perfect for family meals or meal prep. This flavorful casserole combines protein-rich black beans with nutritious brown rice, vibrant vegetables, and a blend of spices, creating a satisfying meal that everyone will love. Easy to prepare and versatile, you can customize it to fit dietary needs while enjoying its incredible taste. Perfect for any occasion!
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Ingredients
  

1 cup brown rice, uncooked

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

1 cup corn (fresh, frozen, or canned)

1 small red bell pepper, diced

1 small yellow onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (adjust for spicy level)

Salt and pepper to taste

1 cup shredded cheese (cheddar or pepper jack)

2 green onions, chopped (for garnish)

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C).

    Cook Rice: In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil; then reduce the heat, cover, and let it simmer for about 40-45 minutes or until the rice is tender and the liquid is absorbed.

      Sauté Vegetables: While the rice is cooking, heat a large skillet over medium heat. Add a splash of olive oil, then sauté the diced onion and red bell pepper until soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

        Combine Ingredients: In a large mixing bowl, combine the cooked rice, sautéed vegetables, black beans, diced tomatoes (with juices), corn, cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Mix well to incorporate all the ingredients.

          Transfer to Baking Dish: Pour the mixture into a greased 9x13 inch (or equivalent) baking dish, spreading it out evenly.

            Add Cheese: Sprinkle the shredded cheese evenly over the top of the casserole.

              Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

                Garnish and Serve: Once baked, remove the casserole from the oven and let it cool slightly. Garnish with chopped green onions and fresh cilantro before serving.

                  Enjoy: Serve hot as a hearty main dish or a delicious side.

                    Prep Time: 15 mins | Total Time: 1 hr | Servings: 6-8