Ingredients

• 1 tablespoon of oil
• 1 tablespoon of minced garlic
• 75 g of chopped red onion½ cup of chopped red onion
• 100 g of chopped bell peppers1 cup of chopped bell peppers
• 200 g of chopped tomatoes1 cup of chopped tomatoes
• 720 mL of water3 cup of water
• 300 g of rice1 ½ cup of rice
• 170 g of canned black beans1 cup of canned black beans
• 1 tablespoon of chopped fresh cilantro
• 260 g of tomato sauce1 cup of tomato sauce
• 1 teaspoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 50 g of shredded cheese½ cup of shredded cheese
• ½ of avocado

Instructions

1. Preheat the oven to 400ºF (200ºC).
2. Heat the oil in a cast-iron skillet over medium heat. Add the garlic and onion to the skillet and stir until the garlic is slightly golden and the onion has softened.
3. Add the bell pepper and sauté for 2-3 minutes, or until softened.
4. Add the tomatoes and sauté for 1 minute. Remove the sautéed vegetables from the pan and set aside.
5. Pour the water into the skillet and bring to a boil.
6. Add the rice and stir for 12-15 minutes, until the rice is fluffier but just slightly tender.
7. Stir in the sautéed vegetables and black beans.
8. Add the cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir to combine. Sprinkle the cheese on top, if using.
9. Bake for 20-25 minutes, until the rice is tender and the cheese is melted and bubbling.
10. Allow to cool for 5 minutes.
11. Garnish with cilantro and avocado (optional).
12. Enjoy!