One Pot Mexican Rice Casserole

– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced (any color)
– 1 cup uncooked long-grain rice
– 1 (14.5-ounce) can diced tomatoes, with juices
– 1 (15-ounce) can black beans, drained and rinsed
– 1 1/2 cups vegetable or chicken broth
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt (or to taste)
– 1 cup frozen corn kernels
– 1 1/2 cups shredded cheddar cheese
– Fresh cilantro, chopped (for garnish)
– 1 lime, cut into wedges (for serving)

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, minced garlic, and bell pepper, sautéing until the vegetables are softened, about 5 minutes.

2. Stir in the uncooked rice, toasting it lightly with the vegetables for about 2 minutes, or until it becomes slightly golden.

3. Pour in the diced tomatoes with their juices, black beans, broth, chili powder, cumin, smoked paprika, and salt. Mix well to combine all the ingredients.

4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked through and most of the liquid is absorbed.

5. Remove the pot from the heat. Scatter the frozen corn kernels on top of the rice, and then sprinkle the shredded cheese evenly over everything.

6. Cover the pot again for a few minutes to allow the cheese to melt and the corn to warm through.

7. Garnish with fresh cilantro and serve with lime wedges on the side for a burst of citrus flavor.