No Bake Naked Vegetarian Enchiladas

It's naked, not because I was nude preparing it (haha), but because this dish doesn't require tortillas. This is a perfect in-front-of-the-Netflix-binge comfort food.  So here are the cast of characters.. presenting....

Ingredients

2 cups brown rice (white rice as an alternative)
3 cloves of garlic, minced
1 red medium red onion, roughly chopped
1 medium yellow onion, roughly chopped
1 green capsicum, chopped into small squares
1 red bell pepper, chopped into small squares
1 eggplant chopped into small cubes
4 tomatoes roughly chopped
150 g Tomato Paste
200 g Tomato Sauce
6 cups chicken broth
Cumin powder
Chilli powder
Salt and Pepper
Olive Oil
Agave Syrup or brown sugar

Optional : 2 tsp fennel seeds

Topping
1 Can Refried Beans
Grated Mozarella Cheese
Sour Cream or Natural Yogurt as a substitute

Servings: 6-8

Heat olive oil in a pot. Saute the onions until soft.  Add tomatoes and capsicum and garlic. Add 2 cups of brown rice and stir until translucent. Add the eggplants, tomato paste, tomato sauce and stir.

If you have a can of diced tomatoes , use that instead of tomato sauce. Note though that tomato paste is constant.

Add salt and pepper, 2 tbsp of chilli powder and 2 tbsp of cumin powder.  Add fennel seeds and slowly add 4 cups of chicken broth. Stir and add 1 tsp of Agave Syrup or brown sugar to tie in the flavors. Once it boils, lower down the heat and keep stirring to avoid rice from sticking to the pan. Simmer Add remaining broth and/or water to avoid it from drying and continue stirring until the rice is thoroughly cooked.

Once the rice is cooked, transfer it to a buttered serving or baking dish and flatten.

Spread the refried beans on top and add dollops of sour cream or yogurt.  Add grated mozarella cheese as the final layer.

Note: 
Bake if you want it to solidify a bit or if you're like me who is lazy to pre-heat the oven, trying to save gas.  Use the blow torch to melt the cheese.

Serve hot.