This Tex Mex Rice Casserole makes for a scrumptious one-pan meal! It’s family-friendly, budget-friendly, gluten-free, filled with easy and simply modifiable components! Additionally excellent for meal prep. Nutfree Soyfree

Are we prepared for a simple but delish casserole dish? I hope so as a result of I’ve a great one for you. A straightforward Vegan Tex Mex Rice Casserole with a lot of Tex-mex taste like chipotle chili and cumin. This can be a comforting and never too spicy Mexican-inspired dinner that’s excellent on any weekday and leftovers make for an awesome lunch the subsequent day.

I make this Tex-Mex rice casserole on a regular basis as a result of it feeds the entire household, is tremendous flavorful, and the components are pretty budget-friendly. It’s sort of one pot dish, however as a substitute of on the range you set your components right into a casserole dish and pop it into the oven.

You possibly can’t actually mess this up! Casserole dishes are very forgiving and you may tweak this one your personal style. Add some corn or chickpeas as a substitute of beans or add some inexperienced beans.

Serve this deliciously flavorful rice casserole dish at dinnertime tonight! The entire household will love attempting this tacky Tex-Mex Rice Casserole.

Extra Mexican recipes:

Mexican Egg Casserole

Mexican Avenue Corn Salad

Mexican Sizzling Chocolate Combine

Quesadilla with Walnut Taco Meat

Cauliflower Taco Meat; 1 Pan 

Print Recipe

]]>

Vegan Tex Mex Rice Casserole

This Tex Mex Rice Casserole makes for a scrumptious one-pan meal your entire household will love! It’s family-friendly, budget-friendly, gluten-free, filled with easy and simply modifiable components! Additionally excellent for meal prep. Gluten-free nutfree soyfree

Prep Time15 minutes

Cook dinner Time40 minutes

Whole Time55 minutes

Course: dinner, Major Course

Delicacies: Mexican

Key phrase: tex mex casserole, vegan rice casserole

Servings: 4

Energy: 302kcal

Creator: Vegan Richa

Components

• 2 teaspoons oil
• 1 cup (160 g) chopped onion
• ½ cup (75 g) of chopped pink bell pepper
• ½ cup (75 g) chopped inexperienced pepper
• 1 teaspoon floor cumin
• ¼ teaspoon salt
• 2 bay leaves
• ½ cup of washed and soaked white rice , I take advantage of white basmati rice soaked for 10 minutes
• ¼ cup of dried pink lentils
• 1 cup (170 g) cooked black beans or use total 15 ounce can or 1 1/4 cups cooked
• 2 teaspoons chili powder mix of selection
• ¼ teaspoon chipotle pepper flakes or powder
• ¼ teaspoon pink pepper flakes omit in order for you much less warmth
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon oregano
• 2 teaspoons scorching sauce or use 3 teaspoons for spicier
• 14 ounce (395 g) can of diced tomato or use 1 to 1 ½ cups of salsa or tomato pasta sauce of selection
• ½ teaspoon salt , much less or extra based mostly on salt content material of the liquid used
• 2 cups water or veggie broth

To high the casserole:

• ½ cup vegan cheddar cheese or different cheese of selection
• 2 tablespoons sliced pickled jalapeno
• Cilantro, inexperienced onion and lemon juice for garnish
• tortilla chips for serving

Directions

• In a 9×11 or related sized baking dish brush the 1 teaspoon oil on the baking dish then add the onion, bell peppers, cumin, bay leaves and salt. Combine nicely then drizzle the remaining oil on high and blend frivolously once more.

• Then bake at 400F (205C) for 9-12 minutes or till combination is beginning to get golden.

• Take away the dish from the oven then add within the spices and tomatoes and blend in, then add the remainder of the components and blend rather well with the spatula. Cowl with foil or parchment or a clear baking dish and put it again to bake for 30-35 minutes.

• Take away from the oven, take off the sheet or the foil. Fluff the rice slightly bit then high it with cheese, pickled jalapeno and put again in oven for the cheese to soften. You can too add some contemporary jalapeño or serrano pepper slices. Broil it for 2-3 minutes till the cheese has melted.

• Then take it out of the oven, garnish with cilantro, inexperienced onion, lime juice and serve.

• Function it’s or you may serve it with salsa or guacamole and a few tortilla chips

Notes

To make this with quinoa : wash the quinoa and add to the casserole. Verify on the 30 minute mark if the quinoa is cooked by, else proceed to bake for an additional 10 minutes 
To make this with brown rice: wash and soak the brown rice for 15 minutes then drain and use. Bake for 45 minutes then examine of the brown rice is cooked, proceed to bake for longer till cooked to choice. 
Vegan cheese choices: you should utilize retailer purchased cheese or use  my liquid mozzarella right here. For a cheddar taste, add 1 teaspoon tomato paste and 1/2 teaspoon ready mustard and mix  

Diet

Diet Information

Vegan Tex Mex Rice Casserole

Quantity Per Serving

Energy 302
Energy from Fats 54

% Every day Worth*

Fats 6g9%

Saturated Fats 1g6%

Sodium 678mg29%

Potassium 767mg22%

Carbohydrates 52g17%

Fiber 12g50%

Sugar 7g8%

Protein 11g22%

Vitamin A 1536IU31%

Vitamin C 51mg62%

Calcium 84mg8%

Iron 4mg22%

* % Every day Values are based mostly on a 2000 calorie weight-reduction plan.

Components:

• chopped onions and bell pepper are baked with cumin and bay leaves to get the flavors began
• the rice is added raw – however be sure to scrub and soak it
• I added dried pink lentils for extra protein – when you use a special sort of lentil, cooking time will fluctuate
• I added some cooked black beans
• spices: I like a mix of chili powder, chipotle pepper flakes, pink pepper flakes, black pepper, garlic powder, onion powder and oregano
•  scorching sauce for spicier
•  diced tomato or use 1 to 1 ½ cups of salsa or tomato pasta sauce of selection
• I high my casserole with vegan cheddar cheese however every other cheese of selection works
• sliced pickled jalapenos are one other scrumptious addition
• for a contact of coloration, sprinkle some cilantro and/or inexperienced onions on high

Suggestions:

• As for sides, I normally serve this with tortilla chips however a inexperienced salad can be a superb selection
• If you need add some canned corn as nicely
• For those who discover that your rice isn’t cooked by all the way in which after the baking time is  up or one thing isn’t cooked by fully, simply preserve the casserole  within the oven slightly longer

 

How you can Make Vegan Tex Mex Rice Casserole

In a 9×11 or related sized baking dish brush the 1 teaspoon oil on the baking dish then add the onion, bell peppers, cumin, bay leaves and salt. Combine nicely then drizzle the remaining oil on high and blend frivolously once more.

 

Then bake at 400F (205C) for September 11 minutes or till combination is beginning to get golden.

Take away the dish from the oven then add within the spices and tomatoes and blend in.

Then add the remainder of the components and blend rather well with the spatula. Cowl with foil or parchment or a clear baking dish and put it again to bake for 30-35 minutes.

Take away from the oven, take out the sheet or the foil. Fluff the rice slightly bit then high it with cheese, pickled jalapeno and put again in oven for the cheese to soften.

You possibly can broil it for a minute or two till the cheese has melted.

Then take it out of the oven, garnish with cilantro, inexperienced onion, lime juice and serve.

Function it’s or you may serve it with extra jalapeno or salsa and guacamole and a few tortilla chips.

storage;

Refrigerate for upto 3 days.