Mexican Black Bean and Rice Casserole | Hood

Ingredients

• 3 Tbsp. olive oil, divided
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1 tsp. each salt and pepper, divided
• 1 cup long-grain rice
• 2 Tbsp. tomato paste
• 2 cups sodium-free chicken broth
• 16 oz. 95% lean ground beef
• 1 red bell pepper, chopped
• 1 can (16 oz.) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup Hood® Sour Cream
• 2 cups shredded Cheddar cheese
• 2 green onions, sliced