Cooking Instructions:

Preheat your oven to 350°F (175°C). In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers, cooking until they're soft, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the ground beef or chicken to the skillet, breaking it apart with a spoon. Cook until the meat is browned and fully cooked. Drain any excess fat if necessary. Season with cumin, paprika, chili powder, salt, and pepper.

Stir in the uncooked rice, diced tomatoes (with their juices), corn, and broth. Mix well to combine all the ingredients. Bring the mixture to a simmer, then remove from heat.

Transfer the mixture to a greased 9x13-inch baking dish. Cover tightly with aluminum foil and bake for 25-30 minutes.

After this time, remove the foil, sprinkle the shredded cheese on top, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.

Once done, remove the casserole from the oven and let it sit for about 5 minutes before serving. Garnish with fresh cilantro if desired, and enjoy your flavorful Spanish rice casserole!

For best results, be sure to let the casserole rest after baking. This allows the flavors to meld together and makes it easier to serve. You can also experiment with different proteins or add extra vegetables based on your preference.

If you have leftovers, this dish reheats wonderfully in the microwave or oven—just add a splash of broth to keep it moist. Enjoy your cooking!