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In the realm of comforting and nutritious meals, a Spicy Black Bean and Rice Casserole stands out as a vibrant, hearty option. This dish not only satisfies the palate with its blend of spices and textures but also provides a wealth of nutrients, making it a perfect choice for both weeknight dinners and gatherings. The combination of brown rice, black beans, and an array of colorful vegetables creates a satisfying meal that is easy to prepare and packed with flavor. In this article, we will explore the ingredients, preparation steps, nutritional benefits, and variations of this delightful casserole, ensuring you have all the information needed to create this dish in your own kitchen.

Spicy Black Bean and Rice Casserole

Discover the vibrant and hearty Spicy Black Bean and Rice Casserole, a perfect blend of flavors and nutrition ideal for weeknight dinners and gatherings. This easy-to-make dish features brown rice, black beans, and colorful vegetables, providing a wealth of nutrients. With spices like chili powder and cumin, it's sure to satisfy your taste buds. Enjoy this comforting casserole topped with melted cheese and fresh cilantro, making mealtime both delicious and nutritious. Dive into the preparation and variations to tailor it to your taste!
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Ingredients
  

1 cup brown rice, uncooked

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 can (14 oz) diced tomatoes with green chiles

1 medium red onion, diced

4 cloves garlic, minced

1 bell pepper (red, green, or yellow), diced

2 teaspoons chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

1 cup shredded cheese (cheddar or pepper jack)

Fresh cilantro, chopped, for garnish

Optional: 1 avocado, sliced, for topping

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Rice: Rinse the brown rice under cold water. In a medium saucepan, combine the rice and vegetable broth. Bring it to a boil, then reduce to a simmer, cover and cook for about 45-50 minutes or until liquid is absorbed and rice is tender.

      Sauté the Vegetables: While the rice is cooking, heat a large skillet over medium heat. Add a splash of olive oil, then add the diced red onion and bell pepper. Sauté for about 5 minutes until the vegetables are soft. Stir in the minced garlic and cook for another minute, until fragrant.

        Mix Ingredients: In a large mixing bowl, combine the cooked rice, sautéed vegetables, black beans, corn, diced tomatoes with green chiles, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well until everything is evenly distributed.

          Assemble the Casserole: Transfer the mixture into a greased 9x13 inch baking dish. Spread it out evenly and sprinkle the cheese on top.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and lightly golden.

              Garnish and Serve: Once out of the oven, let it cool for a few minutes. Garnish with fresh cilantro and avocado slices if desired. Serve warm.

                Prep Time, Total Time, Servings: 20 min | 1 hr 15 min | 6 servings