MEXICAN RICE CASSEROLE

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MEXICAN RICE CASSEROLE

Vegetarian mexican rice casserole – a classic favorite recipe gone meatless.

This vegetarian mexican casserole is incredibly filling, delicious, and so easy to make!

Packed full of protein, veggies, and a delicious cheesy combo of cream cheese and mexican cheese.

 

Ingredients

  • 1 medium red onion, diced
  • 8 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 cup frozen corn kernels
  • 8 oz enchilada sauce
  • 14 oz diced fire roasted tomatoes
  • juice of 1 lime
  • 2 tablespoons cream cheese
  • 4 cups COOKED white rice
  • 1 can, drained
  • 1 teaspoon chili powder
  • 3 teaspoons cumin
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 1/2 cup mexican cheese + more for topping
  • sour cream, for serving
  • tortilla chips, for serving

 

HOW TO MAKE VEGETARIAN MEXICAN RICE CASSEROLE

  1. Cook rice according to instructions (I used a rice cooker) – the amount of uncooked rice varies based on your brand. You will need 4 cups of cooked rice to add to the recipe
  2. While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)
  3. Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent
  4. Add the corn and fire roasted tomatoes and stir an additional 3 minutes
  5. Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and ½ cup of mexican cheese
  6. Add salt to taste (I used a teaspoon)
  7. Serve topped with additional mexican cheese, sour cream, and tortilla chips
  8. Enjoy!

 

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