Prepare Your Ingredients: Start by dicing the bell pepper and chopping the onion. Drain the black beans and corn, and open your can of diced tomatoes.

Sauté the Vegetables: In a large pot, heat a drizzle of oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent.

Add Remaining Ingredients: Stir in the bell pepper, uncooked rice, black beans, corn, diced tomatoes (with juice), vegetable broth, and taco seasoning.

Season the Mixture: Sprinkle with salt and pepper to taste, mixing everything well to incorporate all the flavors.

Cook the Casserole: Bring the mixture to a simmer. Cover the pot with a lid and let it cook for 20-25 minutes, or until the rice is tender and has absorbed the liquid.

Add Cheese (Optional): If you’re using cheese, sprinkle it on top during the last 5 minutes of cooking, allowing it to melt and become gooey.

Serve and Enjoy: Once done, remove from heat and fluff the rice with a fork, serving it warm straight from the pot.