One Pot Mexican Rice Casserole Vegetarian Gluten Free Recipes

HEALTHY VEGETARIAN MEXICAN CASSEROLE WITH RICE & BEANS

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!

ONE-POT MEXICAN RICE CASSEROLE [VEGETARIAN] [GLUTEN FREE]

Steps:

• Heat 3 Tbsp of olive oil in a large oven proof frying pan or shallow casserole.
• Add finely chopped onion and crushed garlic. Fry gently until soft.
• Cut red pepper in 1cm dice [0.9 inch].
• Add rice to onion mixture. Stir to coat all over.
• Add diced pepper, chopped tomatoes, tomato paste, apple cider vinegar, vegetable stock, water, spices and oregano.
• Stir well. Bring to a boil. Reduce the heat to medium and cook covered with a lid for 10 mins. Remove lid and continue to cook for another 20 mins or so until the liquid has thickened and the rice is cooked.
• Rinse and drain corn and red kidney beans.
• Add to pan with 1/2 of the grated cheese and a large handful freshly chopped coriander. Stir together.
• Put the grill on. Sprinkle the other half of the cheese ove the rice dish. Grill until cheese has melted.
• Serve straight away with a sprinkle of chopped coriander on top.

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.