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

• 100 Ml Extra Virgin Olive Oil With White Truffle Slices, 100Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• - Cathedral City Mature Cheddar Cheese
• 400G Epicure Organic Red Kidney Beans
• - Chilli Powder Rajah
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

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 diced tomatoes, 1 tablespoon of lime juice, 1 1/2 teaspoons of chili powder, and 3/4 teaspoon of salt. Stir well and bring the mixture to a boil.
6. 6. In a 2-quart casserole dish, combine 16 ounces of cooked kidney beans and 2 cups of cooked brown rice.
7. 7. Pour the tomato and vegetable mixture over the beans 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!