Mexican Brown Rice Bake – Gluten Free

Ingredients:

 

 

 

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

 

 

 

Instructions:

 

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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