There is no easier way to prepare a great and healthy vegan supper than with this rice casserole with Mexican influences. An affordable plant-based dinner that is ideal for hectic weeknights and packed with the nutrition of beans, maize and rice!
For the Rice
- 1 cup long-grain white or brown rice
- 2 cups vegetable broth
For the Casserole
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper, diced
- 1 small onion, diced
- 1 can (14 oz) diced tomatoes (with juices)
- 1 cup tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup vegan shredded cheese (optional)
- Chopped fresh cilantro, for garnish
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer until the rice is cooked and the broth is absorbed. Remove from heat and fluff the rice with a fork.
- In a large mixing bowl, combine the cooked rice, black beans, corn, diced bell pepper, and diced onion.
- Add the diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine.
- Transfer the mixture to a greased 9×13-inch casserole dish, spreading it evenly.
- If using, sprinkle the vegan shredded cheese over the top of the casserole.
- Cover the casserole dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the casserole is heated through and the cheese (if using) is melted.
- Remove from the oven, garnish with chopped cilantro, and let it cool slightly before serving.
- Serving Size: 1/6th of the casserole (assuming 6 servings)
- Calories: 300 kcal
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 54g
- Fiber: 8g
- Sugars: 8g
- Protein: 10g