Mexican Casserole with Rice & Beans

• servings: 12 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 tablespoon Olive Oil

1 Red Onion (chopped)

2 Red Bell Peppers (chopped)

1 Orange Bell Pepper (chopped)

2 Jalapeños (1 sliced + 1 diced, divided, adjust to taste)

2 cups Corn kernels (frozen)

1 can Black Beans (14oz, drained and rinsed)

1 can Diced Tomatoes (14oz, I used fire-roasted)

2 tablespoon Lime juice

4 cups Cooked Brown Rice

1 3/4 cup Cheddar Cheese (shredded)

1/4 cup Mexican blend cheese (shredded, for topping)

1/4 cup Cilantro (chopped)

1 teaspoon Garlic powder

2 teaspoon Ground Cumin (Jeera powder)

1 teaspoon Oregano

1 teaspoon Paprika

1/2 teaspoon Cayenne or Red Chili powder (adjust to taste)

1 teaspoon Salt (adjust to taste)

Directions

Cook brown rice:

Instant pot, 1.6 cups rice, 2 cups water. Pressure cook, 20 mins on High, Natural Release

Sauté the veggies

Heat a large skillet with oil. Add onions, peppers and diced jalapeño. Sauté for about 4 minutes mins or until they start to brown sightly. Add the corn and saute for couple more minutes. Add the black beans, fire-roasted tomatoes, lime juice and then the spices. Stir to combine. Remove from heat. Taste and adjust salt.

Add the cooked brown rice and mix well. Then add 1 cup shredded cheddar cheese and mix it.

Preparing & Baking the casserole:

Preheat oven to 400º F. Grease the baking dish.

Transfer the rice and veggies mixture in the baking dish. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top.

Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling.

(optional) Leave a few minutes under broil if desired until lightly golden.

Garnish with cilantro and sliced jalapeños. Cut into squares and serve!

Nutrition

• Calories: 391 kcal
• Total Fat: 9 g
• Saturated Fat: 4 g
• Cholesterol: 19 mg
• Sodium: 418 mg
• Total Carbohydrate: 64 g
• Dietary Fiber: 6 g
• Total Sugars: 4 g
• Protein: 12 g