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Spicy Black Bean and Rice Casserole is a delicious and hearty dish that combines wholesome ingredients to create a meal bursting with flavor. This casserole is not only nutritious but also incredibly easy to prepare, making it a perfect choice for busy weeknights or meal prep. The fusion of spices, textures, and the creamy richness of cheese makes this casserole a satisfying option for everyone, whether you're a meat lover, vegetarian, or simply looking to incorporate more plant-based meals into your diet.

Spicy Black Bean and Rice Casserole

Discover the perfect weeknight meal with this Spicy Black Bean and Rice Casserole. Packed with hearty ingredients like brown rice, black beans, and a medley of spices, it offers a delicious blend of flavors and textures that's sure to satisfy everyone. This easy-to-make casserole is ideal for busy days and meal prep, providing a nutritious option for vegetarians and meat lovers alike. Top it off with melted cheese and fresh cilantro for a delightful finishing touch!
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Ingredients
  

1 cup brown rice, uncooked

2 cans (15 oz each) black beans, rinsed and drained

1 can (15 oz) diced tomatoes with green chilies

1 cup corn kernels (frozen or fresh)

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste for desired spice level)

1 teaspoon chili powder

2 cups vegetable broth

1 cup shredded cheddar cheese (or a dairy-free alternative)

1/2 cup fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to get it ready for baking.

    Sauté the Vegetables: In a large skillet, add a splash of olive oil and place over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion is soft and translucent. Then, stir in the minced garlic and sauté for an additional minute, allowing the flavors to meld.

      Combine the Ingredients: In a spacious mixing bowl, combine the uncooked brown rice, rinsed black beans, diced tomatoes (including their juices), corn, the sautéed onion and garlic mixture, cumin, smoked paprika, cayenne pepper, chili powder, and vegetable broth. Season with salt and pepper to taste, ensuring all ingredients are well incorporated.

        Transfer to Casserole Dish: Pour the combined mixture into a greased 9x13-inch casserole dish, spreading it evenly using a spatula. Cover the dish securely with aluminum foil to keep the moisture in.

          Bake the Casserole: Place the casserole in the preheated oven and bake for 45 minutes. At the 45-minute mark, carefully remove the foil and evenly sprinkle the shredded cheese on top to create a deliciously cheesy crust.

            Final Bake: Return the casserole to the oven without the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbling with a golden hue.

              Garnish and Serve: Once out of the oven, allow the casserole to cool for about 5 minutes to set. Garnish with freshly chopped cilantro for a burst of flavor and color. Serve warm, accompanied by lime wedges for an extra zesty kick.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings

                  - Presentation Tips: For an appealing presentation, serve the casserole directly from the dish, garnished with lime wedges on the side for guests to squeeze over their servings. This adds a vibrant touch to your meal.