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Tex-Mex cuisine has become a beloved staple in many households, celebrated for its vibrant flavors and hearty ingredients. This unique culinary fusion, which combines traditional Mexican cooking with American influences, offers a delightful array of dishes that cater to diverse palates. Among these, the Tex-Mex Rice and Bean Bake stands out as a wholesome and satisfying option that encapsulates the essence of this vibrant culinary tradition. This dish is not only a feast for the senses but also a versatile meal that can fit into various dietary preferences.

Tex-Mex Rice and Bean Bake

Discover the vibrant flavors of Tex-Mex cuisine with this delicious Rice and Bean Bake. This comforting dish combines hearty brown rice, protein-packed black and pinto beans, zesty tomatoes, and sweet corn, all topped with gooey cheese. Perfect for busy weeknights or cozy dinners, this vegetarian-friendly recipe is not only easy to make but also packed with nutrients. Explore variations, serving suggestions, and tips to elevate your family meals with this flavorful delight.
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Ingredients
  

1 cup uncooked brown rice

2 cups vegetable broth

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

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

1 can (15 oz) diced tomatoes with green chilies (such as Ro-Tel)

1 cup corn kernels (you can use fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1 cup shredded cheddar cheese (or a vegan cheese alternative)

1/2 cup fresh cilantro, chopped

1 ripe avocado, sliced, for serving

Lime wedges, for serving

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Cook the Rice: In a medium saucepan, combine the uncooked brown rice and vegetable broth. Bring the mixture to a rolling boil. Once boiling, lower the heat to a gentle simmer, cover, and let cook for about 40-45 minutes, or until the rice is tender and all the broth has been absorbed. Remove the saucepan from heat and set aside.

      Mix the Ingredients: In a large mixing bowl, add the cooked rice along with the black beans, pinto beans, diced tomatoes (with their juices), corn, ground cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Gently mix everything together until well combined.

        Prepare for Baking: Lightly grease a 9x13 inch baking dish. Transfer the rice-bean mixture into the dish, spreading it out evenly across the bottom.

          Add Cheese: Evenly sprinkle the shredded cheddar cheese over the top of the rice and bean mixture, ensuring that it covers the entire surface for a delicious cheesy layer.

            Bake the Dish: Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 25 minutes. After that, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling and has turned a lovely golden color.

              Garnish with Fresh Herbs: Once baked, take the dish out of the oven and sprinkle the freshly chopped cilantro on top to add a burst of color and flavor.

                Serve: Allow the bake to cool for a few minutes before serving. Offer slices of avocado and lime wedges on the side for a refreshing, zesty finish.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | Serves 6-8

                    - Presentation Tips: For a colorful serving suggestion, you can arrange slices of avocado on top just before serving, and place lime wedges on individual plates for added flare. This not only enhances the dish's visual appeal but also invites guests to squeeze fresh lime over their portions. Enjoy!