A Mexican-inspired rice and beans casserole that practically cooks itself.
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
- Preheat the oven to 350ºF.
- 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.
- 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.
- 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).
- 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.
- 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.
- Fluff rice with a fork (avoid stirring too vigorously to prevent the rice from getting sticky). Serve with guac and tortilla strips.
- 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