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Mexican Rice Casserole
Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion chopped
  • 1 medium red bell pepper seeds removed and chopped
  • 3 cloves garlic minced
  • 2 14.5 oz cans diced tomatoes
  • 1 4 oz can diced green chiles
  • 1 cup vegetable broth
  • Juice of 1 large lime
  • 1 cup long grain brown rice
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can pinto beans, rinsed and drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup frozen corn
  • 1 cup shredded cheddar or Mexican blend cheese
  • ⅓ cup chopped cilantro
  • 2 green onions sliced
  • 1 large avocado sliced
  • Tortilla chips for serving, optional
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