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In the world of comfort food, casseroles hold a special place, combining convenience with heartiness that nourishes both body and soul. This Spicy Black Bean and Rice Casserole is no exception, offering a delightful fusion of flavors that cater to both spice lovers and health-conscious diners. Packed with protein-rich black beans, wholesome brown rice, vibrant vegetables, and a kick of spices, this dish is perfect for weeknight dinners or meal prep. With its ease of preparation and satisfying taste, it’s a recipe you’ll want to add to your culinary repertoire.

Spicy Black Bean and Rice Casserole

Discover the ultimate comfort food with this Spicy Black Bean and Rice Casserole! Packed with protein-rich black beans, nutritious brown rice, vibrant veggies, and a blend of spices, this dish is both satisfying and healthy. Perfect for quick weeknight dinners or meal prep, you’ll love its ease of preparation and bold flavors. Serve it up with fresh cilantro or a dollop of sour cream for an extra touch. Make this delicious casserole a new favorite in your kitchen!
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Ingredients
  

1 cup long-grain brown rice

2 cups vegetable broth

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

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, finely chopped

3 cloves garlic, minced

1 bell pepper (any color), diced

1 cup corn (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust based on your spice preference)

½ teaspoon cayenne pepper (optional, for an extra kick)

Salt and pepper, to taste

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

Fresh cilantro, chopped (for garnish)

1 avocado, diced (for garnish, optional)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Cook the Rice: In a medium saucepan, combine 1 cup of brown rice with 2 cups of vegetable broth. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 40-45 minutes, or until the rice is tender and has absorbed all of the liquid.

      Sauté the Vegetables: While the rice is cooking, heat a large skillet over medium heat and drizzle in a splash of cooking oil. Add the chopped onion and diced bell pepper to the skillet. Sauté these for 5-7 minutes until they begin to soften. Toss in the minced garlic and cook for an additional minute, stirring frequently until fragrant.

        Mix the Ingredients: In a large mixing bowl, combine the cooked rice, sautéed vegetables, rinsed black beans, diced tomatoes (including their juices), and corn. Sprinkle in the cumin, smoked paprika, chili powder, cayenne pepper (if using), and season with salt and pepper to taste. Stir everything together until all ingredients are thoroughly mixed.

          Assemble the Casserole: Lightly grease a 9x13 inch baking dish with oil or cooking spray. Pour the rice and bean mixture into the dish and spread it out evenly. Sprinkle the shredded cheddar cheese on top, ensuring it covers the mixture generously.

            Bake the Casserole: Cover the dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and continue baking for another 15 minutes, or until the cheese is melted, bubbly, and golden.

              Garnish and Serve: Once baked, remove the casserole from the oven and allow it to cool for a few minutes. Before serving, garnish with freshly chopped cilantro and diced avocado. Serve with lime wedges on the side to add a zesty flavor to each bite.

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

                  Enjoy your hearty and deliciously spicy Black Bean and Rice Casserole!