- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Cook Rice:
- Cook the rice according to the package instructions. Set aside.
- Sauté Vegetables:
- In a large oven-safe skillet or casserole dish, heat the vegetable oil over medium heat. Add chopped onions and sauté until softened.
- Add minced garlic and diced bell pepper. Cook for a few more minutes until the bell pepper is tender.
- Combine Ingredients:
- Stir in the cooked rice, black beans, corn, diced tomatoes, tomato sauce, vegetable broth, ground cumin, chili powder, paprika, salt, and black pepper. Mix well to combine.
- Simmer:
- Allow the mixture to come to a simmer. Let it simmer for about 5-7 minutes, allowing the flavors to meld.
- Top with Cheese:
- Sprinkle the shredded cheese evenly over the top of the casserole.
- Bake:
- Transfer the skillet or casserole dish to the preheated oven and bake for about 15-20 minutes or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove from the oven, and if desired, garnish with chopped cilantro and sliced green onions.
- Serve the Mexican Rice Casserole hot, with optional toppings like sour cream or salsa on the side.
This Mexican Rice Casserole is a versatile dish, and you can customize it by adding ingredients like cooked chicken or ground beef for extra protein. Enjoy the vibrant flavors of this delicious casserole!