Vegetarian casserole

This has got to be one of my all time favourite recipes.  We probably make this at least once a week.  You can really add what ever other veggies you have in the fridge, it stays delicious!

2 Tbsp olive oil
1 onion finely chopped
2 tsp garlic
1 tin crushed tomato
2 Tbsp tomato paste
1 Tbsp Cumin
1 Tbsp Coriander
1 tsp chilli flakes
Salt & pepper
3 cups cooked brown & wild rice
250-400ml vegetable stock (it depends on how dry the mixture is before putting it in to bake)
1 tin black/kidney beans
1 tin whole corn kernels
3 big handfuls baby spinach
Greated hard cheese (skip cheese for a vegan option or add vegan cheese)

1. Pre cook rice
2. Preheat oven to 200°C
3. Heat olive oil in a pan and fry onions till golden and soft
4. Add garlic and fry for another 2/3 min
5. Add crushed tomatoes, paste, cumin, coriander, chilli flakes, salt & pepper. Simmer till heated through
6. Add cooked rice, beans, corn spinach, veggie stock and heat through
7. Spray oven dish. Add mixture to dish and top with grated cheese.
8. Bake until golden
9. Serve with a green salad