Gluten-Free Black Bean And Rice Bake Recipe

About this recipe

This hearty and satisfying gluten-free black bean and rice bake is perfect for a wholesome dinner. Packed with vegetables, beans, and a cheesy topping, it's a comforting meal solution for busy evenings.

Ingredients

• 500 ml Oleev Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 125 g Red Bell Pepper
• 200 g Mooz Cheddar Cheese Block
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 500 g Tomato - Hybrid
• 900 g Nutty Fried Onion Flakes
• 100 g Garlic Peeled
• 1 kg Whole Farm Premium Brown Rice
• 250 g Vistevia Sugar Free Tomato Sauce
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Heat 2 teaspoons of olive oil in a large nonstick skillet over medium heat.
3. 3. Add 1 1/2 cups of chopped onion and 3 minced garlic cloves to the skillet. Sauté for 8 to 10 minutes until tender.
4. 4. Stir in 1/2 cup of diced red bell pepper and sauté for an additional 3 minutes.
5. 5. Add 1 cup of tomato sauce, 1 tablespoon of lemon juice, 1 1/2 teaspoons of chili powder, and 3/4 teaspoon of sea salt. Stir well and bring the mixture to a boil.
6. 6. In a 2-quart casserole dish, combine 16 ounces of cooked kabuli chana and 2 cups of cooked brown rice.
7. 7. Pour the tomato and vegetable mixture over the kabuli chana and rice in the casserole dish. Stir to combine evenly.
8. 8. Sprinkle 4 ounces of shredded cheddar cheese over the top of the casserole.
9. 9. Bake in the preheated oven for 10 to 15 minutes, or until the casserole is hot and bubbly.
10. 10. Remove from the oven and let cool slightly before serving. Enjoy your gluten-free black bean and rice bake!