Introduction:
This Mexican style black bean and rice casserole recipe is a perfect combination of deliciousness and nutrition. It is an easy-to-make and filling dish that can be served as a main course or a side dish. The best part about this recipe is that it is vegetarian and gluten-free, making it a healthy option for everyone.
Ingredients:
- 1 cup of brown rice
- 1 can of black beans
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 onion (diced)
- 2 cloves of garlic (minced)
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1 cup of vegetable broth
- 1 cup of shredded cheddar cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F.
- Cook the brown rice according to package instructions and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onions and garlic to the skillet and sauté until they are soft and fragrant.
- Add the diced bell peppers to the skillet and sauté for a few more minutes.
- Add the cumin and chili powder to the skillet and stir to combine.
- Add the black beans and vegetable broth to the skillet and bring to a simmer.
- Simmer the black bean mixture for 10-15 minutes, or until the liquid has reduced by half.
- Season the black bean mixture with salt and pepper to taste.
- In a large casserole dish, layer the brown rice and black bean mixture until all of the ingredients are used up.
- Top the casserole with shredded cheddar cheese.
- Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot.
Conclusion:
This Mexican style black bean and rice casserole is a crowd-pleaser that is easy to make and full of flavor. It is packed with nutrients and is perfect for a healthy and hearty meal. You can even customize this recipe to your liking by adding more vegetables or spices. Give this recipe a try and enjoy the delicious taste of Mexican cuisine in the comfort of your own home.
