Mexican Rice Casserole

Servings: 6

Ingredients:

• 1 small onion, diced
• 1 tablespoon olive oil
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 red bell pepper, diced
• 1 (4 ounce) can diced green chilies, drained (or 1 jalapeno, diced)
• 1 cup corn kernels, fresh or frozen
• 1 (15 ounce) can black beans, drained and rinsed
• 12 ounces salsa
• 1 and 1/2 cups cooked brown rice
• 1 cup shredded cheddar cheese
• Serving suggestions: fresh cilantro, diced green onions, avocado

Instructions:

1. Start by warming the oil in a large skillet over medium heat. Add the onion and cook for 3 minutes, then add the spices (cumin to oregano) and stir together. Continue to cook for another 2-3 minutes.
2. Next add the red pepper and the green chilies and stir together. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice. Stir everything until well-combined.
3. Turn the oven to broil then top the mixture in the skillet with the shredded cheese. Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top. Serve warm with diced green onions, cilantro, and/or avocado.