Mexican Brown Rice Bake – Gluten Free





1 cup brown rice




1 tbsp olive oil




1 onion, chopped




2 cloves garlic, minced




1 red bell pepper, chopped




1 green bell pepper, chopped




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




1 can (15 oz) diced tomatoes




1 tsp chili powder




1 tsp cumin




1 tsp smoked paprika




Salt and pepper, to taste




1 cup shredded cheddar cheese




Fresh cilantro, chopped, for garnish






Preheat the oven to 375°F.




Cook the brown rice according to package directions and set aside.




Heat the olive oil in a large skillet over medium heat.





Add the onion and garlic and cook until the onion is translucent, about 5 minutes.




Add the red and green bell peppers to the skillet and cook until they are softened, about 7-8 minutes.




Stir in the black beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Let cook for 2-3 minutes.




Add the cooked brown rice to the skillet and stir to combine.




Transfer the rice mixture to a 9×13 inch baking dish and spread it out evenly.




Top the rice mixture with shredded cheddar cheese.




Bake the Mexican brown rice bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.




Remove the baking dish from the oven and let it cool for a few minutes.




Garnish with fresh cilantro and serve hot. Enjoy your gluten-free Mexican brown rice bake

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