Mexican Rice Casserole Vegetarian Recipe
The best recipe for Mexican Rice Casserole Vegetarian or Vegan and Gluten-Free
Ingredients
- 2 tablespoons canola oil or an other neutral plant oil
- 1 small white onion finely chopped
- 3 cloves garlic minced
- 1 can organic tomato sauce
- 1 tablespoon cumin
- 1 teaspoon chili powder
- sea salt and pepper to taste
- 1.5 cups uncooked brown rice
- 3 cups vegetables broth
- 1 can small red kidney beans black beans or chickpeas would work too!
- 2-3 large handfuls of baby spinach leaves shredded
- 2 cups corn kernels kernels removed
- ½ cup shredded mexican cheese or shredded vegan cheese
- fresh cilantro for garnish
Instructions
- Preheat oven to 350 degrees. Lightly oil or spray a 9x13 cooking dish and set aside.
- Heat plant oil in a large skillet over medium heat. Add onions and sauté until translucent and golden. Add garlic and sauté until fragrant. Add tomato sauce, cumin, chili powder, sea salt and pepper. Lower heat and simmer for 10 minutes.
- In a large bowl add uncooked brown rice, tomato mixture, broth, kidney beans, shredded spinach and mix until combined. Transfer to cooking dish, top with corn kernels and shredded cheese. Cover with tin foil and bake for 1.5-2 hours. Casserole is done when rice is tender.
- Top with fresh cilantro, serve warm and enjoy :)
Notes
Helpful Hint: Planning this week’s meals? Cook a batch of brown rice to have ready ahead of time. Mix together all the ingredients (decrease the amount of broth used to 1/2 cup!) and bake until warm, around 30 minutes. This can even be a freezer friendly recipe when using cooked rice, freeze, thaw and bake! Perfect for those mid-week nights when you get home late and don’t feel like cooking!
Nutrition
Calories: 392kcalCarbohydrates: 66gProtein: 13gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 9mgSodium: 1379mgPotassium: 799mgFiber: 9gSugar: 10gVitamin A: 970IUVitamin C: 11mgCalcium: 134mgIron: 4mg
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