First, get started by cooking the rice. Use either white or brown rice, depending on your preference. Follow the package instructions closely, as cook times and water ratios vary for each type. Once the rice is done, fluff it with a fork to separate the grains, then set it aside to cool.
Next, heat up a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is warm, add the diced onion and a mix of diced bell peppers. Stir these around, letting them soften and release their flavors. Add in the broth and sautéing should take about 5 to 7 minutes.
Add the minced garlic to the skillet once the onions and peppers are soft. Sauté for another minute. Add the can of black beans and cooked rice to the skillet. Sprinkle in the Italian seasoning, along with salt and pepper to taste.
Preheat your oven to 375°F (190°C) to get it ready for baking. While the oven heats up, lightly grease a 9×13-inch baking dish to prevent sticking.
Spread the rice, bean, and vegetable mixture evenly in the dish, making sure it’s distributed uniformly for even baking.
Place the dish in the preheated oven and bake for 20 minutes with the foil on. After 20 minutes, carefully remove the foil and let it bake for an additional 10 minutes.
Once the cheese is perfectly melted and bubbly, remove the casserole from the oven. Allow it to cool for a few minutes before serving
