One Skillet Mexican Rice Casserole

An easy dinner with almost zero clean-up! Gluten-free w/ vegan option.

1 small red onion, diced
1 tablespoon extra virgin olive oil
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1 teaspoon dried oregano
1 red bell pepper, cored and diced
1 (4 ounce) can diced green chilies, drained (or 1 jalapeno, diced)
1 cup corn kernels, fresh or frozen and defrosted
1 (15 ounce) can black beans, drained and rinsed
12 ounces salsa or enchilada sauce
1 and 1/2 cups cooked Brown Rice
1/2 cup shredded Monterey Jack cheese (omit for vegan version)
1/4 cup shredded cheddar cheese (omit for vegan version)

View the full recipe at Making Thyme for Health →