Introduction: This Mexican Brown Rice Bake is a hearty, flavorful, and gluten-free dish that brings together all the vibrant flavors of Mexican cuisine in one comforting casserole. With layers of tender brown rice, beans, cheese, and a medley of spices, it’s a perfect meal for anyone looking to enjoy a delicious and filling dinner without gluten. This bake is ideal for a weeknight meal, meal prep, or a family-friendly dish.
Ingredients:
1 cup brown rice (uncooked)
2 cups vegetable broth (or chicken broth for added flavor)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes, drained
1 small onion, diced
1 red bell pepper, diced
1 cup corn kernels (fresh, frozen, or canned)
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper, to taste
1 1/2 cups shredded Mexican cheese blend (use dairy-free cheese for a vegan version)
Fresh cilantro for garnish (optional)
Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or casserole dish with non-stick spray or olive oil.
Cook Rice: In a medium saucepan, bring the vegetable broth to a boil. Stir in the brown rice, cover, reduce heat to low, and simmer for 40-45 minutes until the rice is tender and the liquid is absorbed. Remove from heat and set aside.
Sauté Vegetables: While the rice is cooking, heat a small amount of oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes until softened. Add the garlic powder, cumin, chili powder, paprika, salt, and pepper, and cook for another minute, stirring well.
Combine: In a large bowl, combine the cooked rice, sautéed vegetables, black beans, diced tomatoes, and corn. Stir until all the ingredients are well mixed.
Assemble the Bake: Transfer the mixture to the prepared baking dish. Top with shredded cheese.
Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro, if desired.
Description:
This Mexican Brown Rice Bake is the perfect combination of comfort and flavor. The nutty brown rice forms a hearty base, while the sautéed vegetables and seasoned beans bring richness and a slight kick. The cheesy topping adds a creamy, indulgent element to the dish. It’s a fantastic gluten-free meal that is easy to make and sure to be a hit with both kids and adults. Plus, it’s a one-pan dish, making cleanup a breeze!
Tips:
Make Ahead: This dish can be made ahead and stored in the refrigerator for up to 3 days. Simply reheat in the oven at 350°F (175°C) until heated through.
Vegan Version: For a vegan twist, skip the cheese or use a dairy-free cheese substitute.
Add Protein: Add grilled chicken, ground turkey, or ground beef for a protein boost.
Spice Level: Adjust the chili powder and cumin to your liking if you want more heat. You can also add jalapeños or a dash of hot sauce for extra spice.
Variations:
Add Vegetables: Feel free to add additional vegetables like zucchini, spinach, or mushrooms to increase the nutrient content.
Swap Beans: If you don’t have black beans, kidney beans, pinto beans, or even refried beans work well in this recipe.
Add Avocado: Top the casserole with slices of avocado for added creaminess and a fresh touch.
Corrections:
Ensure the rice is fully cooked before mixing with the vegetables and beans. If your rice is still undercooked, it can make the casserole a bit chewy or hard.
If you’re using a different type of rice (like white rice), reduce the cooking time accordingly, as white rice cooks faster than brown rice.
Enjoy:
Serve this dish with a side of guacamole, a dollop of sour cream (or dairy-free sour cream), and a wedge of lime for a truly delightful Mexican-inspired meal. Enjoy the bold flavors and the comforting warmth of this easy-to-make, gluten-free casserole!