If you are looking for a delicious and easy-to-make dinner recipe, then this spicy Mexican rice casserole is just for you. This recipe is packed with flavor and is perfect for family dinners or for entertaining guests.
Ingredients:
- 2 cups of long-grain rice
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 can of diced tomatoes and green chilies, undrained
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cloves of garlic, minced
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 2 cups of chicken broth
- 1 cup of shredded cheddar cheese
- 1/4 cup of chopped fresh cilantro
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 350°F.
- In a large skillet, cook the rice over medium-high heat until it's lightly browned.
- Add the onion, bell pepper, and garlic to the skillet and cook until they are tender.
- Stir in the chili powder, cumin, and smoked paprika and cook for another minute.
- Add the black beans, corn, diced tomatoes and green chilies, chicken broth, salt, and pepper to the skillet and bring to a boil.
- Once boiling, reduce the heat to low and cover the skillet. Simmer for about 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
- Transfer the rice mixture to a 9x13 inch baking dish and sprinkle shredded cheddar cheese on top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot.
