One pot maxican rice casserole

Ingredients:

• 1 cup long-grain white rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced (any color you prefer)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth or water
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Optional toppings: diced avocado, chopped cilantro, sour cream, salsa

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
3. Stir in the rice, black beans, corn, diced tomatoes (with their juices), vegetable broth or water, chili powder, cumin, garlic powder, salt, and pepper. Bring the mixture to a simmer.
4. Once simmering, cover the skillet or casserole dish with a lid or aluminum foil, and transfer it to the preheated oven.
5. Bake for 25-30 minutes, or until the rice is cooked through and the liquid is absorbed.
6. Remove the skillet or casserole dish from the oven, and sprinkle the shredded cheese evenly over the top of the casserole.
7. Return the casserole to the oven, uncovered, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
8. Once done, remove from the oven and let it cool slightly before serving.
9. Serve the Mexican rice casserole hot, with optional toppings like diced avocado, chopped cilantro, sour cream, or salsa.