Tripling the chipotle pepper and keeping the seeds was only just right for us. Green olives worked too!
2 cups short grain brown rice
15-ounce can black beans, drained and rinsed
1 cup diced red onion
1 cup frozen corn kernels
1 cup frozen chopped kale or spinach pieces
1/2 cup sliced black olives
1 chipotle pepper in adobo sauce, diced with seeds removed
1 tablespoon adobo sauce from can, or to taste/spice threshold
1 teaspoon ground cumin
1/2-3/4 teaspoon sea salt, to taste
1/2 teaspoon dried oregano
3 cups low or no-sodium vegetable broth*, heated to boiling hot
15-ounce can tomato sauce
1/2 large avocado, diced (optional)
2 tablespoons diced green onion or cilantro (optional)
Lime wedges, optional*
Preheat oven to 350°F and spray a 9x13-inch baking dish with a light coating of cooking oil.
Next, dump rice, black beans, onion, corn, kale, olives, chipotle pepper, adobo sauce, cumin, salt, and oregano into the baking dish. Stir together to evenly combine, then add vegetable broth and tomato sauce, stirring again to evenly combine.
Cover dish with aluminum foil and bake for 40 minutes. Then, take dish out, give it a stir (the rice settles to the bottom otherwise), cover with foil again and bake for 20 more minutes.
If the rice looks to be cooked through, remove foil from dish and bake for another 10 minutes. If the rice needs more time, try cooking another 5 to 10 minutes before uncovering.
Once the bake is done, take it out of the oven and wait 5 minutes before topping with avocado and green onion, then serving. Squeeze a lime wedge over the top and enjoy!