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!
