Meaty Vegan Mexican Rice Casserole In 30 Minutes Food

VEGAN MEXICAN RICE CASSEROLE - OVEN BAKE OR INSTANT POT

Steps:

• Preheat the oven to 375°F.
• In a large cast-iron enamel coated skillet over medium, heat the oil. (If you don't have an oven safe skillet, do this in a frying pan and then combine everything later in a heavy ceramic or glass 9" x 13" casserole dish.) Brown the vegan ground "beef" or tofu for 2-3 minutes, stirring frequently.
• Sprinkle the taco seasoning over the ground or tofu, stir well to coat. De-glaze with 2 cups boiling water or soup stock, scraping the bottom to lift any stuck bits. (This is when you add everything to the casserole dish if you don't have an oven-safe heavy skillet).
• Stir in the black beans, corn, rice and salsa. Turn off the heat. Cover with tight fitting lid or aluminum foil. Bake for 35-40 minutes, or until the rice is cooked.
• Optional: stir in the cilantro and/or vegan cheese. If adding the vegan cheese to the top instead, cover for 5 minutes so it melts. Serve with avocado slices, guacamole, more salsa or other toppings as desired.
• Set the Instant-Pot to Sauté. Heat the oil and then sauté the vegan ground "beef"/crumbled tofu for 3 minutes, stirring frequently. You're looking for some extra texture. Sprinkle the taco seasoning over the ground or tofu, stir well to coat.
• Deglaze with 1 1/2 cups boiling water or soup stock, scraping the bottom to lift any stuck bits (or they will burn during pressure cooking). Layer in black beans, corn, rice and salsa. DO NOT STIR.
• Put on the lid, ensuring the steam valve is closed. Set to Pressure Cook on high for 3 minutes. When the time is up, allow the pressure to come down naturally for 10 minutes. At the end of 10 minutes, release the steam valve.
• Optional: stir in the cilantro and/or vegan cheese. If adding the vegan cheese to the top instead, cover for 5 minutes so it melts. Serve with avocado slices, guacamole, more salsa or other toppings as desired.

ONE SKILLET MEXICAN RICE CASSEROLE

Steps:

• Start by warming the oil in a large skillet (mine is 3 quarts) over medium heat. Add the onion and cook for 3 minutes, then add the spices (cumin to oregano) and stir together. Continue to cook for another 2-3 minutes. Next add the red pepper and the green chilies and stir together. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice. Stir everything until well-combined. Turn the oven to broil then top the mixture in the skillet with the shredded cheese. Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top. Serve warm with diced green onions, cilantro, and/or avocado.

MEXICAN RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

MEXICAN LAYERED CASSEROLE VEGAN(3.5 POINTS)

Steps:

• Place the water in a large pan with the onion, green pepper, and garlic. Cook over medium heat, stirring frequently, until softened, about 5 minutes. Add the beans, corn, rice, tomato sauce, chilies, chili powder, and cumin. Stir to mix, then cook over low heat until warmed through, about 10 minutes. Remove from the heat and set aside.
• Preheat the oven to 350º. Pour about 1/2 cup of the enchilada sauce into the bottom of a 13 x 9-inch casserole dish and spread evenly over the bottom. Pour the rest of the enchilada sauce into a bowl. Dip 4 of the tortillas, one at a time, into the enchilada sauce, then layer them in the bottom of the casserole dish.
• Spread half of the bean mixture over the tortillas. Repeat with the next 4 tortillas and the remaining mixture. Finish with the last 4 tortillas. Pour the remaining enchilada sauce over the top and spread evenly. Sprinkle with the chopped green onion.
• Cover and bake for 40 minutes. Remove from the oven and let rest 5 minutes before serving. Serve with salsa to spoon over the top, if desired.
• Serving Size : 8.