Here’s a delicious Mexican Brown Rice Bake – Gluten Free recipe that’s hearty, flavorful, and easy to make! It’s loaded with healthy brown rice, beans, cheese, and classic Mexican spices. Perfect for a family meal or meal prep!
Ingredients:
- 1 ½ cups brown rice (uncooked)
- 3 cups low-sodium vegetable broth or water
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (or use fire-roasted for extra flavor)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup red bell pepper, diced
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika (optional, for extra smoky flavor)
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Mexican blend, or dairy-free cheese if vegan)
- 1/2 cup fresh cilantro, chopped (optional for garnish)
- 1 lime, cut into wedges (optional for serving)
Instructions:
- Cook the Rice:
- In a medium pot, bring the vegetable broth (or water) to a boil. Add the brown rice, stir, and reduce the heat to low. Cover and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and set aside.
- Prepare the Veggie Mixture:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, until softened and translucent.
- Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
- Add the diced red bell pepper, corn, black beans, and diced tomatoes (with juices). Stir in the chili powder, cumin, smoked paprika (if using), salt, and pepper. Cook for another 5-7 minutes, allowing the mixture to heat through and the flavors to meld together.
- Combine the Rice and Veggies:
- Add the cooked rice to the vegetable mixture in the skillet and stir everything together until well combined.
- Assemble the Bake:
- Transfer the rice and veggie mixture to a greased 9×13-inch baking dish.
- Sprinkle the shredded cheese evenly over the top.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the casserole is heated through.
- If you want a slightly crispy top, remove the foil during the last 5 minutes of baking.
- Serve:
- Once the bake is done, remove from the oven and let it sit for 5 minutes before serving.
- Garnish with fresh cilantro and serve with lime wedges for an extra burst of freshness.
Enjoy!
This Mexican Brown Rice Bake is a wholesome, gluten-free dish that’s packed with flavor and texture. The combination of brown rice, black beans, and veggies makes it a filling meal, while the melted cheese ties everything together in the most delicious way. It’s perfect for a family dinner, a potluck, or even as a make-ahead meal for the week!