One-Pot Chili Rice Casserole

1.Preheat your oven to 375°F (190°C).

2.In a large oven-safe pot or Dutch oven, combine the rice, vegetable broth, kidney beans, black beans, diced tomatoes (with their juice), corn, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.

3.Stir the mixture well to combine all the ingredients evenly.

4.Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.

5.Remove the pot from the heat and stir in half of the shredded cheddar cheese until melted and well combined.

6.Sprinkle the remaining cheddar cheese evenly over the top of the casserole.

7.Transfer the pot to the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden brown.

8.Once done, remove from the oven and let it cool for a few minutes before serving.

9.Serve warm, topped with a dollop of sour cream and garnished with fresh cilantro.