One-Pan Cheesy Mexican Rice Dinner

Preheat your oven to 350 degrees F.
In a medium-sized saucepan add 3 tbsp vegetable oil and 1 1/2 cup long grain rice.
Place over medium-high heat and stir while it cooks for 2 minutes.
Add 1 tsp minced garlic, 1/2 tsp cumin, 1/2 tsp onion powder, 3 cups chicken broth, 1/4 cup tomato sauce, 2 tsp tomato bouillon, 1/4 tsp fine sea salt, and one finely chopped serrano pepper with the seeds removed.
Stir to combine, cover the saucepan with a lid and allow the rice mixture to come to a boil.
Continue boiling until all of the liquid is absorbed into the rice, checking periodically. Once the liquid is absorbed, remove from the heat. This should take about 20 minutes.
While the rice cooks, prepare the casserole mix-ins. Wash and chop your red bell pepper, drain and rinse the black beans and shred your Colby Jack cheese.
Once the rice has finished boiling, stir in 1 chopped red bell pepper, 1 can diced green chiles, 1 cup corn and 1 can black beans. Pour the mixture into a 9x13 pan sprayed with non-stick spray.
Top the cassrole with 1 cup of shreded Colby Jack cheese and place in the oven to bake for 10-15 minutes until the cheese is melty. Serve warm!