Introduction: Dive into a world of vibrant flavors with our Mexican Brown Rice Bake, a wholesome and satisfying dish that celebrates the rich culinary heritage of Mexico while catering to those with gluten-free dietary preferences. This recipe combines nutty brown rice, hearty black beans, savory vegetables, and zesty Mexican spices, creating a symphony of flavors that will tantalize your taste buds and leave you craving more. Perfect for a family dinner or a festive gathering, this gluten-free delight is sure to become a favorite in your kitchen.

Ingredients:

  • 1 cup brown rice, uncooked
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 jalapeño pepper, seeded and diced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced tomatoes (fresh or canned)
  • 1/4 cup chopped fresh cilantro
  • 1 cup shredded cheddar cheese (or dairy-free alternative)
  • Salt and black pepper to taste
  • Sliced avocado, for serving (optional)
  • Lime wedges, for serving (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
  2. In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil over medium-high heat.
  3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 40-45 minutes, or until the rice is cooked and tender and the liquid is absorbed.
  4. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
  5. Add minced garlic, diced bell pepper, and diced jalapeño pepper (if using) to the skillet. Sauté for an additional 2-3 minutes until the vegetables are softened.
  6. Stir in ground cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
  7. Add black beans, corn kernels, and diced tomatoes to the skillet, stirring to combine. Cook for 3-4 minutes until heated through.
  8. Once the rice is cooked, add it to the skillet with the bean and vegetable mixture, along with chopped fresh cilantro. Stir well to combine.
  9. Season the mixture with salt and black pepper to taste, adjusting seasoning as needed.
  10. Transfer the rice and bean mixture to the prepared baking dish, spreading it out evenly.
  11. Sprinkle shredded cheddar cheese (or dairy-free alternative) over the top of the rice mixture.
  12. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  13. Remove the foil and bake for an additional 5-10 minutes, or until the edges are golden brown.
  14. Once baked, remove the Mexican Brown Rice Bake from the oven and let it cool for a few minutes before serving.
  15. Serve warm, garnished with sliced avocado and lime wedges if desired.

Introduction: Dive into a world of vibrant flavors with our Mexican Brown Rice Bake, a wholesome and satisfying dish that celebrates the rich culinary heritage of Mexico while catering to those with gluten-free dietary preferences. This recipe combines nutty brown rice, hearty black beans, savory vegetables, and zesty Mexican spices, creating a symphony of flavors that will tantalize your taste buds and leave you craving more. Perfect for a family dinner or a festive gathering, this gluten-free delight is sure to become a favorite in your kitchen.

Ingredients:

  • 1 cup brown rice, uncooked
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 jalapeño pepper, seeded and diced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced tomatoes (fresh or canned)
  • 1/4 cup chopped fresh cilantro
  • 1 cup shredded cheddar cheese (or dairy-free alternative)
  • Salt and black pepper to taste
  • Sliced avocado, for serving (optional)
  • Lime wedges, for serving (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or olive oil.
  2. In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil over medium-high heat.
  3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 40-45 minutes, or until the rice is cooked and tender and the liquid is absorbed.
  4. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
  5. Add minced garlic, diced bell pepper, and diced jalapeño pepper (if using) to the skillet. Sauté for an additional 2-3 minutes until the vegetables are softened.
  6. Stir in ground cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
  7. Add black beans, corn kernels, and diced tomatoes to the skillet, stirring to combine. Cook for 3-4 minutes until heated through.
  8. Once the rice is cooked, add it to the skillet with the bean and vegetable mixture, along with chopped fresh cilantro. Stir well to combine.
  9. Season the mixture with salt and black pepper to taste, adjusting seasoning as needed.
  10. Transfer the rice and bean mixture to the prepared baking dish, spreading it out evenly.
  11. Sprinkle shredded cheddar cheese (or dairy-free alternative) over the top of the rice mixture.
  12. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  13. Remove the foil and bake for an additional 5-10 minutes, or until the edges are golden brown.
  14. Once baked, remove the Mexican Brown Rice Bake from the oven and let it cool for a few minutes before serving.
  15. Serve warm, garnished with sliced avocado and lime wedges if desired.

Nutritional Information (per serving):

  • Calories: 280
  • Total Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 15mg
  • Sodium: 380mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 7g
  • Sugars: 4g
  • Protein: 11g

Smart WW Points: 8 points per serving

Conclusion: Our Mexican Brown Rice Bake is a celebration of bold flavors and wholesome ingredients, making it the perfect choice for those seeking a gluten-free culinary adventure. With nutrient-rich brown rice, protein-packed black beans, and a medley of vibrant vegetables, each bite is a symphony of taste and texture that will leave you feeling satisfied and nourished. Whether enjoyed as a main dish or served as a side at your next gathering, this flavorful bake is sure to impress even the most discerning palates. Dive into a plateful of Mexican-inspired goodness and let your taste buds revel in the deliciousness of this gluten-free delight.