Vegan Tex-Mex Rice Casserole

Vegan Tex-Mex Rice Casserole is a warm, filling dish with rice, beans, corn, and bold Mexican-style spices.

introduction — Vegan Tex-Mex Rice Casserole

This Vegan Tex-Mex Rice Casserole is easy to make and great for weeknights. It cooks in one dish and fills the kitchen with spicy, smoky smells.

If you like simple casseroles, try this and also see an Asian-inspired eggplant casserole for a different easy meal idea.

why make this recipe — Vegan Tex-Mex Rice Casserole

Make this recipe because it is healthy, cheap, and feeds a crowd. It uses pantry items like rice and canned beans.

It also makes great leftovers and tastes even better the next day.

how to make Vegan Tex-Mex Rice Casserole

To make Vegan Tex-Mex Rice Casserole you mix cooked vegetables, rice, beans, and spices, then bake until the rice is tender.

For a creamy side, try pairing with a warm soup like the creamy wild rice and mushroom soup.

Ingredients — Vegan Tex-Mex Rice Casserole

• 1 cup brown rice
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 teaspoon chipotle powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 onion, diced
• 1 bell pepper, diced
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions — Vegan Tex-Mex Rice Casserole

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the onion and bell pepper until soft.
3. In a large bowl, combine the brown rice, vegetable broth, black beans, corn, diced tomatoes, chipotle powder, cumin, garlic powder, and the sautéed vegetables.
4. Season with salt and pepper.
5. Pour the mixture into a greased casserole dish.
6. Cover with foil and bake for 30-35 minutes, until the rice is cooked through.
7. Remove from the oven and allow to cool slightly before serving.
8. Garnish with fresh cilantro before serving. Enjoy the leftovers for an even better taste!

how to serve Vegan Tex-Mex Rice Casserole

Serve this Vegan Tex-Mex Rice Casserole hot from the oven. Add a squeeze of lime or sliced avocado on top.

You can also serve it with a green salad or warm tortillas for a full meal.

how to store Vegan Tex-Mex Rice Casserole

Cool the casserole fully before storing. Put it in an airtight container.

Keep in the fridge for 3–4 days. Reheat in the oven or microwave until hot.

tips to make Vegan Tex-Mex Rice Casserole

• Rinse the rice well to remove extra starch.
• Taste and adjust the salt and spice before baking.
• For extra flavor, toast the spices in the pan for 30 seconds.
• If you like, try a hearty soup like curried chicken lentil and rice soup with spinach on the side for a filling meal.

variation (if any) — Vegan Tex-Mex Rice Casserole

• Add chopped jalapeño for heat.
• Mix in vegan shredded cheese before baking for a gooey top.
• Swap brown rice for white rice or quinoa if you prefer.

FAQs — Vegan Tex-Mex Rice Casserole

Q: Can I use white rice instead of brown rice?
A: Yes. White rice will cook faster, so check the casserole at 20–25 minutes.

Q: Is this recipe gluten free?
A: Yes, the ingredients listed are gluten free, but check labels on canned goods to be sure.

Q: What tool helps cook the rice best?
A: If you want a handy tool for rice, Buy it here to make cooking rice easier.

Vegan Tex-Mex Rice Casserole

A warm, filling dish with rice, beans, corn, and bold Mexican-style spices that is easy to make and perfect for weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 6 servings

Calories 300 kcal

Ingredients

  

Main Ingredients

• 1 cup brown rice Rinse well to remove extra starch.
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 teaspoon chipotle powder For additional heat if desired.
• 1 teaspoon ground cumin For extra flavor, toast this in the pan for 30 seconds.
• 1 teaspoon garlic powder
• 1 onion, diced Sauté until soft.
• 1 bell pepper, diced Sauté until soft.
• Salt and pepper to taste Adjust seasoning before baking.
• fresh cilantro for garnish

Instructions

 

Preparation

• Preheat the oven to 375°F (190°C).
• In a large skillet, sauté the onion and bell pepper until soft.
• In a large bowl, combine the brown rice, vegetable broth, black beans, corn, diced tomatoes, chipotle powder, cumin, garlic powder, and the sautéed vegetables.
• Season with salt and pepper.
• Pour the mixture into a greased casserole dish.

Cooking

• Cover with foil and bake for 30-35 minutes, until the rice is cooked through.
• Remove from the oven and allow to cool slightly before serving.
• Garnish with fresh cilantro before serving.

Notes

Store in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave until hot. Leftovers taste even better the next day.

Keyword easy casserole, Healthy Recipe, vegan casserole, Vegan Tex-Mex Rice Casserole, Weeknight Meal