Ingredients
Scale
- 2 cups long-grain rice
- 4 cups vegetable broth (or chicken broth)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup frozen corn
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine rice, vegetable broth, black beans, diced tomatoes, corn, onion, garlic, chili powder, cumin, and salt.
- Transfer the mixture into a greased 9×13 inch baking dish and spread evenly.
- Cover tightly with aluminum foil to trap steam.
- Bake for 30 minutes.
- Remove foil and sprinkle cheese on top; bake an additional 10–15 minutes until cheese is melted and golden brown.
- Let cool slightly before fluffing with a fork; serve hot garnished with cilantro and avocado.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 330
- Sugar: 3g
- Sodium: 570mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg