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Mexican rice and beans in a white bowl with guac and tortilla strips.

Mexican Rice Casserole

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  • Author: Alexandra Shytsman
  • Prep Time: 10 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 40 minutes
  • Yield: 6-8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Tex-Mex
  • Diet: Vegan

Description

A Mexican-inspired rice and beans casserole that practically cooks itself.


Ingredients

Scale

For the Casserole

  • 2 tablespoons olive or avocado oil
  • 1 large yellow onion, sliced
  • 1 red bell pepper, ribs and seeds removed, sliced
  • 8 ounces cremini mushrooms, sliced
  • 1/2 teaspoon fine sea salt, divided
  • 4 medium garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili flakes
  • 2 cups brown rice (short or long grain)
  • One 14-ounce can black beans
  • 4 cups vegetable broth
  • 1 cup frozen corn
  • One 8-ounce can tomato sauce (or crushed tomatoes)
  • Freshly ground black pepper
  • Guacamole (or avocado, lime wedges, and cilantro), for serving

For the Tortilla Strips (optional)

  • 4 taco-size corn tortillas
  • About 1 tablespoon extra virgin olive oil
  • A pinch of fine sea salt

Instructions

  1. Preheat the oven to 350ºF.
  2. Heat the oil in a large skillet over medium-high heat. Add the onion, pepper, mushrooms, and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and lightly brown, about 10 minutes. Then add 4 minced garlic cloves, 2 teaspoons cumin, 1 teaspoon paprika, and 1/2 teaspoon chili flakes, and cook for 30 seconds more.
  3. Meanwhile, place 2 cups rice in a mesh strainer and rinse under running water. Drain well and transfer to a 9×13″ casserole dish. Then drain and rinse the beans, and add to the rice.
  4. Transfer the vegetables to the casserole and add 1 cup corn, the tomato sauce and broth, 1/4 teaspoon salt and lots of black pepper. Stir to combine. Cover the dish tightly with foil and bake for 1 hour and 30 minutes. (Casserole is ready when the rice is cooked through and all the liquid is absorbed).
  5. Meanwhile, make the tortilla strips (optional). Place 1 tortilla on a cutting board and lightly brush both sides with oil. Place another tortilla on top of the greased one and brush the top with oil; continue stacking and brushing all tortillas. Slice the stack into 1/3-inch strips. Transfer to a baking sheet and arrange in a single layer. Sprinkle with salt. Bake until the tortillas are lightly brown and crispy, flipping once halfway through baking, 15 to 20 minutes. Cool before serving.
  6. Take the casserole out of the oven, leave covered, and set aside for 15 more minutes (without stirring), to allow the rice to absorb the steam remaining in the dish.
  7. Fluff rice with a fork (avoid stirring too vigorously to prevent the rice from getting sticky). Serve with guac and tortilla strips.


Nutrition

  • Serving Size: 1/8 of the recipe (without toppings)
  • Calories: 295
  • Fat: 5.3 g
  • Carbohydrates: 53.7 g
  • Fiber: 5.5 g
  • Protein: 8.2 g

Keywords: mexican, baked, rice, casserole, vegan

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