Print

Vegetarian Mexican Rice Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and colorful dish packed with vegetables, beans, and spices, ideal for busy weeknights.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 0.5 medium yellow onion, diced
  • 1 cup long grain white rice, uncooked
  • 1 teaspoon sea salt
  • 1.67 cups vegetable stock
  • 1 can (14.5 ounces) diced tomatoes
  • 4 green onions, chopped
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup pepper jack cheese, shredded
  • Minced fresh cilantro (optional)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened and translucent.
  2. Stir in the rice, sea salt, and vegetable stock. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes or until the rice is tender and most of the liquid is absorbed.
  3. Add the diced tomatoes (with their juice), green onions, black beans, and corn. Stir everything together until the mixture is well combined.
  4. Preheat your oven to 350°F (175°C). Transfer the rice and vegetable mixture into a greased 9×13-inch baking dish. Spread evenly and sprinkle shredded cheese on top.
  5. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
  6. Remove from oven and let it cool for a few minutes. Garnish with fresh cilantro if desired before serving.

Notes

For extra heat, consider adding diced jalapeños. You can easily customize this recipe by using different beans or types of cheese.

Find it online: https://www.dishdashkitchen.com/easy-vegetarian-stuffed-peppers/