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.
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.