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!
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Servings: 6
Calories: 299kcal
Ingredients
- 2 tbsp olive oil
- 390 g vegan ground "beef" or 350 g firm tofu, drained and crumbled
- 2-3 tbsp taco seasoning
- 1 1/2-2 cups water or soup stock, boiling
- 1 1/2 cups cooked black beans, rinsed (398 mL can)
- 1 1/2 cups Stahlbush Island Farms corn kernels
- 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 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.
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 (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.
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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