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Vegan Mexican Rice Casserole

A vibrant and comforting dish that brings the lively flavors of Mexico right to your kitchen, perfect for families and gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tablespoons olive oil Rich base that enhances flavors.
  • 14 oz vegan ground beef Or use 350 g of firm tofu, drained and crumbled.
  • 2-3 tablespoons taco seasoning Aromatic blend to kick the dish into high gear.
  • 1 1/2 to 2 cups boiling water or soup stock For bringing everything together.
  • 1 1/2 cups cooked black beans Rinsed; a 398 mL can works perfectly.
  • 1 1/2 cups frozen corn kernels Fresh corn can also be used.
  • 1 cup long grain white rice Rinsed until water runs clear.
  • 1 cup tomato salsa Adds moisture and flavor.
  • 1-1 1/2 cups shredded vegan cheese Optional for creamy indulgence.
  • 1 handful cilantro Optional for freshness.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large cast-iron enamel-coated skillet over medium heat, pour in olive oil.
  3. Brown the vegan ground beef or crumbled tofu for 2-3 minutes, stirring frequently.
  4. Sprinkle taco seasoning over and stir to coat.
  5. Add boiling water or soup stock, scraping the bottom to lift any stuck bits.
  6. If using a frying pan, transfer everything to a 9" x 13" casserole dish.
  7. Stir in black beans, corn, rice, and tomato salsa until well combined.
  8. Turn off the heat and cover with a lid or aluminum foil.
Baking
  1. Bake for 35-40 minutes until rice is tender.
  2. Optionally, stir in cilantro and/or sprinkle vegan cheese on top.
  3. Cover for an additional 5 minutes to melt cheese, if desired.
Instant Pot Method
  1. Set the Instant Pot to Sauté mode, heat oil, and sauté the crumbled vegan ground beef or tofu for 3 minutes.
  2. Sprinkle taco seasoning and mix well.
  3. Deglaze with boiling water or soup stock.
  4. Layer black beans, corn, rice, and salsa, but do NOT stir.
  5. Secure the lid, ensuring steam valve is closed, and set to Pressure Cook on high for 3 minutes.
  6. Allow the pressure to come down naturally for 10 minutes and then release any remaining steam.
  7. Stir in cilantro and/or top with vegan cheese, covering for 5 minutes to melt.

Notes

For added nutrition, consider adding bell peppers or zucchini. Use homemade taco seasoning for freshness. Leftovers can be stored in the fridge for up to 3-4 days.