Baked Mexican Rice Vegetarian Recipes
HEALTHY VEGETARIAN MEXICAN CASSEROLE WITH RICE & BEANS
Healthy Vegetarian Mexican Rice and Bean Casserole is easy to make and filled with cheesy goodness, along with brown rice and lots of veggies. This is an easy gluten free & vegetarian casserole for a weeknight dinner or your next party!
Provided by Meeta Arora
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 19
Steps:
- Heat a large skillet with oil. Add onions, peppers and diced jalapeño. Sauté for about 4 minutes mins or until they start to brown sightly. Add the corn and saute for couple more minutes. Add the black beans, fire-roasted tomatoes, lime juice and then the spices. Stir to combine. Remove from heat. Taste and adjust salt.
- Add the cooked brown rice and mix well. Then add 1 cup shredded cheddar cheese and mix it.
- Preheat oven to 400º F. Grease the baking dish.
- Transfer the rice and veggies mixture in the baking dish. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top.
- Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling.
- (optional) Leave a few minutes under broil if desired until lightly golden.
- Garnish with cilantro and sliced jalapeños. Cut into squares and serve!
Nutrition Facts : Calories 391 kcal, Carbohydrate 64 g, Protein 12 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 418 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
BAKED MEXICAN RICE - VEGETARIAN
A tomato based Mexican rice. Can be made the day before and re-heated (easy for entertaining). This resembles our favourite Mexican restaurant's rice dish that I love. If you double, add extra cooking time.
Provided by cookingpompom
Categories White Rice
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the oil in a saucepan (medium) and cook the onion until translucent.
- Add the garlic, cumin and chilli and fry over a medium heat until fragrant (about 1 - 2 minute).
- Add the rice, stock and paste, stir to combine.
- When ALMOST to the boil, transfer to a 2 litre (8 cup) capacity oven proof dish with a lid.
- Cover and bake at 180oC for 35-40 minutes (or until cooked).
- Remove from the oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 175.8, Fat 3.1, SaturatedFat 0.4, Sodium 59.5, Carbohydrate 33.3, Fiber 1.7, Sugar 1.4, Protein 3.1
BAKED MEXICAN RICE
I've tried a lot of variations on baked rice, and wanted to try it with Mexican flavors. It's so easy to let the rice bake away while you take care of other things, or prep the rest of the meal. Garnish with additional green onions if you like.
Provided by LauraF
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place rice in a 9-inch square baking dish. Drizzle in canola oil; stir to coat rice completely. Stir in green pepper, onion, and green onions. Season with sazon seasoning, cumin, garlic powder, coriander, and salt.
- Combine water and tomato sauce in a microwave-safe bowl or measuring cup. Heat until simmering, about 2 minutes. Pour over the rice and stir briefly. Cover the baking dish tightly with heavy-duty aluminum foil.
- Bake in the preheated oven for 30 minutes. Let stand, covered, for 5 minutes. Uncover and fluff with a fork. Stir in cilantro and squeeze lime juice over the top.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 42.9 g, Fat 5.4 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 389.2 mg, Sugar 2.7 g
SOUTHWEST VEGETARIAN BAKE
This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges
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