Cook the Rice:

• In a medium saucepan, combine the rice and vegetable broth (or water). Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and set aside.

Prepare the Vegetable Mixture:

• Preheat the oven to 375°F (190°C).
• In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
• Add the minced garlic, chopped jalapeños, and diced red bell pepper. Sauté for an additional 3-4 minutes until the peppers soften.
• Stir in the corn kernels and black beans. Cook for another 2 minutes until heated through.
• Season the mixture with ground cumin, smoked paprika, salt, and black pepper. Stir to combine.

Combine and Assemble:

• In a large mixing bowl, combine the cooked rice with the sautéed vegetable mixture. Add 1 cup of the shredded vegan cheddar cheese and mix until well incorporated.
• Transfer the mixture into a lightly greased 9×13-inch baking dish. Spread it evenly.
• Sprinkle the remaining ½ cup of shredded vegan cheddar cheese over the top.

Bake:

• Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
• If desired, switch the oven to broil for the last 2-3 minutes to achieve a golden-brown top.

Garnish and Serve:

• Remove the casserole from the oven and let it sit for 5 minutes before serving.
• Garnish with chopped fresh cilantro and sliced jalapeños, if desired.