Cook the rice: Rinse the rice under cold water until the water runs clear. In a medium pot, combine rice and vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and cook for 12–15 minutes, until tender. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar casserole dish.

Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, and cook 5–6 minutes until soft. Stir in garlic, cumin, chili powder, smoked paprika, oregano, and salt. Cook 1 minute until fragrant.

Combine the mix-ins: Add black beans, corn, salsa, diced tomatoes, and green chiles to the skillet. Stir to combine and simmer 2–3 minutes to warm through. Taste and adjust salt if needed.

Fold in rice and fresh elements: Add the cooked rice to the skillet along with lime juice and cilantro. Gently fold everything together so the rice is evenly coated and not clumped.

Assemble the casserole: Transfer the mixture to your prepared baking dish. Sprinkle evenly with the shredded vegan cheese.

Bake: Bake uncovered for 15–20 minutes, until the casserole is bubbling at the edges and the cheese has melted.

Rest and garnish: Let it rest for 5–10 minutes before serving. Top with extra cilantro, avocado slices, vegan sour cream, jalapeño, and green onions as you like.

Serve: Spoon into bowls and add hot sauce if you want more heat. Great with a green salad or warm tortillas.