Mexican Brown Rice Bake – Gluten Free

 

MMexican Brown Rice Bake 

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Ingredients:

• 2 cups cooked brown rice
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) diced tomatoes (or fresh tomatoes, chopped)
• 1 cup frozen or fresh corn kernels
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup shredded cheddar or Mexican cheese blend (divided)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro or parsley, chopped (for garnish)
• Lime wedges (optional, for serving)

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Instructions:

1. Preheat the Oven:

• Preheat your oven to 180°C (350°F). Grease a baking dish lightly with oil or cooking spray.

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2. Sauté the Vegetables:

• Heat olive oil in a skillet over medium heat.
• Add the onion, garlic, and red bell pepper, and sauté for 3-4 minutes until softened.

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3. Mix the Ingredients:

• In a large mixing bowl, combine the cooked brown rice, sautéed vegetables, black beans, diced tomatoes, corn, chili powder, cumin, paprika, salt, and pepper.
• Stir in half of the shredded cheese.

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4. Assemble the Bake:

• Transfer the mixture to the prepared baking dish.
• Spread it out evenly and sprinkle the remaining cheese over the top.

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5. Bake:

• Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

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6. Garnish and Serve:

• Remove from the oven and let it cool for a few minutes.
• Garnish with fresh cilantro or parsley and serve with lime wedges, if desired.

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Optional Add-Ins:

• Add diced cooked chicken, ground beef, or turkey for extra protein.
• Top with sliced avocado, sour cream, or guacamole for extra creaminess.

This Mexican Brown Rice Bake is perfect for meal prep and can be reheated for a quick, gluten-free meal anytime. Enjoy!