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Vegan Mexican Rice Bake
I grew up with my mom always making casseroles, and I didn’t really appreciate them. But now there’s something about a nice hot casserole fresh out of the oven that warms you up. And it’s even better after letting it sit in the fridge for a day or two, and the eating as leftovers. Typically most casseroles have a lot of cheese elements, so look for those replacements. I hope you enjoy this vegan version!
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Prep Time
30 minutes
Cook Time
30 minutes
Serves
6+
Ingredients
- 2 cups of dry rice
- 1 onion
- 1 red bell pepper
- 4 cloves of garlic
- 2 jalapeños
- 1 can of fire roasted tomatoes
- 1 can of tomato sauce
- 2 tbsp olive oil
- 2 tsp cumin
- 1 tsp paprika
- 2 tsp chili powder
- 2 tsp salt
- 1/2 tsp black pepper
- 3 cups of shredded vegan cheese
- 1 can of pinto beans
- 1 can of black beans
Steps
1
Pre heat the oven to 350.
2
Prepare the rice according to the instructions.
3
Sautee the chopped onion, red bell pepper, jalapeños, and garlic in a pan over medium heat. Sautee for 5-8 minutes until veggies are soft.
4
Add all the spices to the veggie mixture and sautee for another 1-2 minutes.
5
Next add the fire roasted tomatoes, tomato sauce, and beans. Simmer for about 5-8 minutes.
6
When the rice finishes, add the rice to a 9×13 baking dish. Then add 1 cup of vegan cheese and mix in with the rice.
7
Next pour into the rice the vegetable/bean mixture and mix thoroughly.
8
Add the remaining 2 cups of vegan cheese on top.
9
Bake for about 30 minutes.