A delightful and easy-to-make Southwest-inspired vegetarian rice bake, perfect for a hearty meal.
Cook the rice in a saucepan with water until tender.
Use a lid to cover the saucepan to retain steam and cook the rice evenly.
Combine the beans, corn, tomatoes, chilies, salsa, sour cream, half of the cheese, pepper, and cooked rice in a mixing bowl.
Mix gently to avoid breaking the beans.
Transfer the mixture to a baking dish and spread evenly.
Use a spatula to smooth the top for even baking.
Bake in a preheated oven at 350°F for 20 minutes.
Ensure the oven is fully preheated for consistent cooking.
Remove from oven, sprinkle with remaining cheese, and bake for an additional 10 minutes.
Let the cheese melt completely for a gooey topping.
Let the dish rest for 10 minutes before serving.
This resting time allows the flavors to meld together.
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