- 100 g uncooked brown rice (~ 1/3 cup)
- 1 yellow pepper, diced
- 1 green pepper, diced
- ~ 10 cherry tomatoes, halved or quartered
- 2 x 400g tins black beans, drained but not rinsed (480g, or ~ 2 1/2 cups, in total when drained)
- 160 g sweetcorn kernels (~ 1 cup)
- 2 tsp smoked paprika
- 1 tsp chilli powder (hot or mild)
- 1/2 tsp ground cumin
- Salt
- Black pepper
- 100 g cheddar cheese, grated (~ 1 cup when grated)
- To serve : fresh coriander, cilantro, squeeze of lime, avocado, sour cream, etc. (optional)
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Boil the brown rice in plenty of water until cooked to your liking (around 20 minutes), stirring regularly. Drain, and add to a large mixing bowl.
Add all of the remaining ingredients to the bowl, except for the cheese, and mix well. Transfer to a suitably sized casserole dish.
Sprinkle the grated cheese over the top, and bake for around 45 minutes. If you'd prefer gooey cheese rather than crispy cheese, cover the casserole loosely in foil before baking.
Serve with your choice of toppings.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.