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Vegan Mexican Rice
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5 from 8 votes

Vegan Mexican Rice Casserole

Brown rice cooked with diced onion, red bell pepper, green chilies, corn, black beans, and a delicious combination of herbs and spices is topped with shredded vegan cheese and broiled until bubbly brown perfection!
Course Main Dish, Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Calories 593kcal
Author Ligia Lugo

Ingredients

  • 1 small red onion diced
  • 1 tbsp olive oil extra virgin
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 1 tsp dried oregano
  • 1 red bell pepper cored and diced
  • 4 oz canned green chilies drained
  • 1 can corn drained
  • 1 can black beans drained
  • 12 oz salsa
  • 1 ½ cups brown rice cooked
  • ½ cup Vegan Monterey cheese shredded
  • ¼ cup Vegan cheddar cheese shredded
  • Cilantro and diced green onions to garnish

Instructions

  • In a large skillet, heat oil and add onions, and cook for about 3 minutes.
    mexican rice cook onions
  • Add all spices, stir and cook for about 3 minutes.
    mexican rice add spices
  • Add red pepper and green chilies and cook for a few minutes.
    mexican rice add pepper and chilis
  • Now add black beans, corn, salsa. Stir
    mexican rice add corn and beans
  • Add rice. Stir together and cook for 2-3 minutes.
    mexican rice add rice
  • Then turn on the broiler. Add cheeses to the top.
    mexican rice add cheese
  • Put the skillet in the oven and heat for a couple of minutes until golden brown.
    mexican rice
  • Garnish with cilantro and green onions and serve.
    Vegan Mexican Rice

Video

Nutrition

Calories: 593kcal | Carbohydrates: 108g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1079mg | Potassium: 1057mg | Fiber: 15g | Sugar: 11g | Vitamin A: 2062IU | Vitamin C: 50mg | Calcium: 120mg | Iron: 5mg