Mexican Rice Casserole

 Here's a simple Mexican rice casserole recipe:

Ingredients: - 1 cup white rice - 1 tablespoon oil - 1 onion, diced - 1 bell pepper, diced - 2 cloves garlic, minced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (15 oz) diced tomatoes - 1 cup salsa - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro, chopped (optional, for garnish) Instructions: 1. Preheat your oven to 375°F (190°C). 2. Cook the white rice according to package instructions. Set aside. 3. In a large skillet, heat the oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until they become tender and fragrant. 4. Add the black beans, corn, diced tomatoes, salsa, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine all the ingredients. Let the mixture simmer for about 5 minutes. 5. Transfer the cooked rice into a 9x13-inch (23x33 cm) baking dish. Spread it evenly to cover the bottom. 6. Pour the bean and vegetable mixture over the rice, spreading it out evenly. 7. Sprinkle the shredded cheddar cheese on top. 8. Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. 9. Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly. 10. Once done, remove from the oven and let it cool for a few minutes. 11. Garnish with fresh cilantro, if desired, and serve hot.

Enjoy your delicious Mexican rice casserole!