Mexican Brown Rice Bake – Gluten Free


Mexican Brown Rice Bake that’s gluten-free:


1 cup brown rice

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

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

1 can (15 oz) diced tomatoes

1 tsp chili powder

1 tsp cumin

1 tsp smoked paprika

Salt and pepper, to taste

1 cup shredded cheddar cheese

Fresh cilantro, chopped, for garnish


Preheat the oven to 375°F.

Cook the brown rice according to package directions and set aside.

Heat the olive oil in a large skillet over medium heat.

Add the onion and garlic and cook until the onion is translucent, about 5 minutes.

Add the red and green bell peppers to the skillet and cook until they are softened, about 7-8 minutes.

Stir in the black beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Let cook for 2-3 minutes.

Add the cooked brown rice to the skillet and stir to combine.

Transfer the rice mixture to a 9×13 inch baking dish and spread it out evenly.

Top the rice mixture with shredded cheddar cheese.

Bake the Mexican brown rice bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Remove the baking dish from the oven and let it cool for a few minutes.

Garnish with fresh cilantro and serve hot. Enjoy your gluten-free Mexican brown rice bake!

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