1-Getting this Mexican Rice Casserole on the table is straightforward and fun, especially if you’re new to cooking. Start by warming 1 tablespoon of extra virgin olive oil in a large skillet over medium heat, then cook the diced red onion for about 3 minutes until it softens. This sets the base for all those amazing flavors to build on.

2-Next, add 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1 teaspoon dried oregano to the skillet. Stir everything together and let it cook for another 2-3 minutes to release those spicy aromas. Then, mix in the diced red bell pepper and the diced green chilies or jalapeno, cooking for 2-3 more minutes until the veggies brighten up.

3-Now, stir in 1 cup corn kernels, 1 (15-ounce) can black beans (drained and rinsed), 12 ounces salsa or enchilada sauce, and 1 1/2 cups cooked brown rice. Give it all a good mix to combine the ingredients evenly. Preheat your oven to broil, sprinkle 1/2 cup shredded Monterey Jack cheese and 1/4 cup shredded cheddar cheese over the top, and broil for 3-4 minutes until the cheese turns golden and bubbly.

4-The whole process takes about 25 minutes, making it perfect for busy folks. Once it’s done, let it cool a bit before serving to let the flavors blend.