White enamel skillet filled with baked mexican inspired rice served with avocado slices

Vegan Mexican Rice Casserole - Oven Bake or Instant Pot

Making a delicious and healthy vegan meal does not get any easier than this Mexican inspired rice casserole. Perfect for busy weeknights, it's filled with the goodness of beans, corn and rice. A super flavorful meal that's a hearty, crowd favorite!
5 from 1 vote
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Course: Dinner
Cuisine: Mexican
Keyword: Baked Rice, Easy Vegan Dinner, Healthy Vegan Meals
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 6
Calories: 299kcal
Author: Crumbs & Caramel

Ingredients

  • 2 tbsp neutral oil
  • 390 g vegan ground "beef" or 350 g firm tofu, drained and crumbled
  • 2-3 tbsp taco seasoning
  • 1/2-2 cups water or soup stock, boiling
  • 1 1/2 cups cooked black beans, rinsed (398 mL can)
  • 1 1/2 cups corn kernels, frozen, canned (drained) or fresh
  • 1 cup long grain white rice, rinsed until water is clear
  • 1 cup tomato salsa
  • handful of torn up cilantro, optional
  • 1-1 1/2 cups shredded vegan cheese, optional
  • Avocado slices or guacamole for serving, optional

Instructions

Oven Baked

  • 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 9x13” casserole dish.) Brown the vegan ground "beef" or tofu for 2-3 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 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.

Instant-Pot

  • 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. Stir in the black beans, corn, rice and salsa.
  • 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.

Nutrition Info:

Calories: 299kcal | Carbohydrates: 45g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 543mg | Potassium: 375mg | Fiber: 6g | Sugar: 4g | Vitamin A: 387IU | Vitamin C: 4mg | Calcium: 118mg | Iron: 2mg
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