Sure! Here’s a flavorful and healthy recipe for Mexican Brown Rice Bake that’s gluten-free, packed with fresh veggies, and full of delicious, savory flavors. It’s an easy-to-make, one-pan dish that’s perfect for a weeknight dinner or meal prep. The brown rice adds a hearty base, while the cheese and spices give it that comforting, Mexican-inspired flavor. This recipe is perfect for those who are gluten-free or just looking for a wholesome, tasty meal!
Ingredients:
- 1 cup brown rice, uncooked
- 2 cups vegetable broth (or chicken broth for non-vegetarians)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper (red, green, or yellow), diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14 oz) diced tomatoes (drained)
- 1 can (4 oz) diced green chilies (optional for extra spice)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1 1/2 cups shredded Mexican cheese (or dairy-free cheese for a vegan version)
- Fresh cilantro, chopped (for garnish)
Instructions:
- Cook the Rice:
- In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the brown rice, reduce heat to low, cover, and simmer for about 30-40 minutes, or until the rice is tender and all the liquid is absorbed. Remove from heat and set aside.
- Sauté the Veggies:
- While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and zucchini. Sauté for 5-7 minutes until the vegetables are soft.
- Combine Ingredients:
- Once the veggies are cooked, add the corn, diced tomatoes, green chilies, black beans, garlic powder, chili powder, cumin, salt, and pepper. Stir everything together and cook for another 2-3 minutes, just to heat through.
- Assemble the Bake:
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked brown rice with the veggie mixture. Stir in 1 cup of shredded cheese, mixing well to combine everything evenly.
- Bake:
- Transfer the rice and veggie mixture into a greased 9×9-inch (or similar sized) baking dish. Sprinkle the remaining 1/2 cup of shredded cheese on top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove from the oven and let cool for a few minutes before serving. Garnish with freshly chopped cilantro and serve with a side of salsa or sour cream if desired.
Tips:
- For added protein, you can add cooked chicken, ground turkey, or even some extra beans.
- To make this dish spicier, add some chopped jalapeños or more chili powder.
- If you don’t have vegetable broth, water works fine, but broth adds extra flavor.
This dish is filling, nutritious, and full of flavors that everyone will love – even if you’re not gluten-free!
