Cheesy Mexican Rice Casserole

1.Preheat your oven to 350°F (175°C).

2.In a large mixing bowl, combine the cooked rice, black beans, corn, diced tomatoes with green chilies, salsa, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly combined.

3.In a separate bowl, mix 1 cup of shredded cheddar cheese with the sour cream until smooth and creamy.

4.In a greased 9x13 inch baking dish, spread half of the rice mixture evenly across the bottom.

5.Spread the sour cream and cheese mixture over the rice layer, smoothing it out with a spatula.

6.Top with the remaining rice mixture, spreading it evenly over the sour cream layer.

7.Sprinkle the remaining 1 cup of shredded cheddar cheese on top of the casserole.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

9.Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

10.Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh cilantro if desired.