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Brown Rice Bake

Gin Butters
Loaded with Mexican flavors, this brown rice bake with beans is a delicious no-meat dish with a serving of vegetables included.
Course Main


  • 4 cups cooked brown rice
  • 1 can salt free black beans drained
  • 3/4 cup frozen corn kernels
  • 1 bottle taco sauce 16 oz. size
  • half a red bell pepper chopped
  • half a small onion chopped
  • 1/2 cup shredded cheddar cheese or nondairy cheese
  • 3 Roma tomatoes chopped
  • half a bunch of fresh cilantro chopped
  • optional - a few pinches of salt free taco seasoning or spices chili powder, cumin, paprika for garnish


  • Have the rice ready in a mixing bowl or the pot you cooked it in. If you're making instant rice, follow the instructions on the box for 4 servings.
  • Turn the oven on to 350.
  • Have a 9" x 9" baking pan ready. Grease the inside with cooking spray or a little oil if it's not nonstick.
  • Add the beans, corn, taco sauce, pepper and onion to the rice. Stir everything together.
  • Spread the rice mixture evenly in the baking pan. Sprinkle the cheese on top.
  • Bake for 30 minutes. Top each portion with tomato and cilantro, and enjoy.