Tex Mex Rice Casserole – Vegan Richa

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This Tex Mex Rice Casserole makes for a delicious one-pan meal! It’s family-friendly, budget-friendly, gluten-free, packed with simple and easily modifiable ingredients! Also perfect for meal prep. Nutfree Soyfree

$a plate with tex mex rice casserole topped with green onions and pickled jalapenos$

Are we ready for an easy yet delish casserole dish? I hope so because I have a good one for you. An easy Vegan Tex Mex Rice Casserole with lots of Tex-mex flavor like chipotle chili and cumin. This is a comforting and not too spicy Mexican-inspired dinner that is perfect on any weekday and leftovers make for a great lunch the next day.

I make this Tex-Mex rice casserole all the time because it feeds the whole family, is super flavorful, and the ingredients are fairly budget-friendly. It’s kind of one pot dish, but instead of on the stove you put your ingredients into a casserole dish and pop it into the oven.

$overhead shot of a simple Vegan Tex Mex Rice Casserole$

You can’t really mess this up! Casserole dishes are very forgiving and you can tweak this one your own taste. Add some corn or chickpeas instead of beans or add some green beans.

Serve this deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Rice Casserole.

$vegan tex mex rice casserole in a white casserole dish sprinkled with cilantro$

More Mexican recipes:

Mexican Egg Casserole

Mexican Street Corn Salad

Mexican Hot Chocolate Mix

Quesadilla with Walnut Taco Meat

Cauliflower Taco Meat; 1 Pan

Print Recipe

Vegan Tex Mex Rice Casserole

This Tex Mex Rice Casserole makes for a delicious one-pan meal your whole family will love! It’s family-friendly, budget-friendly, gluten-free, packed with simple and easily modifiable ingredients! Also perfect for meal prep. Gluten-free nutfree soyfree

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: dinner, Main Course

Cuisine: Mexican

Keyword: tex mex casserole, vegan rice casserole

Servings: 4

Calories: 302kcal

Author: Vegan Richa

Ingredients

2 teaspoons oil
1 cup (160 g) chopped onion
½ cup (75 g) of chopped red bell pepper
½ cup (75 g) chopped green pepper
1 teaspoon ground cumin
¼ teaspoon salt
2 bay leaves
½ cup of washed and soaked white rice , I use basmati rice
¼ cup of dried red lentils
1 cup (170 g) cooked black beans or use entire 15 ounce can or 1 1/4 cups cooked
2 teaspoons chili powder blend of choice
¼ teaspoon chipotle pepper flakes or powder
¼ teaspoon red pepper flakes omit if you want less heat
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon oregano
2 teaspoons hot sauce or use 3 teaspoons for spicier
14 ounce (395 g) can of diced tomato or use 1 to 1 ½ cups of salsa or tomato pasta sauce of choice
½ teaspoon salt , less or more based on salt content of the liquid used
2 cups water or veggie broth

To top the casserole:

½ cup vegan cheddar cheese or other cheese of choice
2 tablespoons sliced pickled jalapeno
Cilantro, green onion and lemon juice for garnish
tortilla chips for serving

Instructions

In a 9×11 or similar sized baking dish brush the 1 teaspoon oil on the baking dish then add the onion, bell peppers, cumin, bay leaves and salt. Mix well then drizzle the remaining oil on top and mix lightly again.
Then bake at 400F (205C) for 9-12 minutes or until mixture is starting to get golden.
Remove the dish from the oven then add in the spices and tomatoes and mix in, then add the rest of the ingredients and mix really well with the spatula. Cover with foil or parchment or a clean baking dish and put it back to bake for 30-35 minutes.
Remove from the oven, take off the sheet or the foil. Fluff the rice a little bit then top it with cheese, pickled jalapeno and put back in oven for the cheese to melt. You can also add some fresh jalapeño or serrano pepper slices. Broil it for 2-3 minutes until the cheese has melted.
Then take it out of the oven, garnish with cilantro, green onion, lime juice and serve.
Serve as it is or you can serve it with salsa or guacamole and some tortilla chips

Notes

To make this with quinoa : wash the quinoa and add to the casserole. Check at the 30 minute mark if the quinoa is cooked through, else continue to bake for another 10 mins
To make this with brown rice: wash and soak the brown rice for 15 mins then drain and use. Bake for 45 minutes then check of the brown rice is cooked, continue to bake for longer until cooked to preference.
Vegan cheese options: you can use store bought cheese or use my liquid mozzarella here. For a cheddar flavor, add 1 teaspoon tomato paste and 1/2 teaspoon prepared mustard and blend

Nutrition

Nutrition Facts

Vegan Tex Mex Rice Casserole

Amount Per Serving

Calories 302
Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 678mg29%

Potassium 767mg22%

Carbohydrates 52g17%

Fiber 12g50%

Sugar 7g8%

Protein 11g22%

Vitamin A 1536IU31%

Vitamin C 51mg62%

Calcium 84mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

chopped onions and bell pepper are baked with cumin and bay leaves to get the flavors started
the rice is added uncooked – but make sure to wash and soak it
I added dried red lentils for more protein – if you use a different kind of lentil, cooking time will vary
I added some cooked black beans
spices: I like a blend of chili powder, chipotle pepper flakes, red pepper flakes, black pepper, garlic powder, onion powder and oregano
hot sauce for spicier
diced tomato or use 1 to 1 ½ cups of salsa or tomato pasta sauce of choice
I top my casserole with vegan cheddar cheese but any other cheese of choice works
sliced pickled jalapenos are another delicious addition
for a touch of color, sprinkle some cilantro and/or green onions on top

Tips:

As for sides, I usually serve this with tortilla chips but a green salad is also an excellent choice
If you want add some canned corn as well
If you find that your rice isn’t cooked through all the way after the baking time is up or something isn’t cooked through completely, just keep the casserole in the oven a little longer

$ingredients for vegan Mexican Tex Mex Casserole on a marble countertop$

How to Make Vegan Tex Mex Rice Casserole

$chopped onions and bell pepper in a white casserole dish$

In a 9×11 or similar sized baking dish brush the 1 teaspoon oil on the baking dish then add the onion, bell peppers, cumin, bay leaves and salt. Mix well then drizzle the remaining oil on top and mix lightly again.

$chopped bell pepper and onion with spices and bay leaves in a white casserole dish$

$sauteed chopped onion and bell pepper in a white casserole dish$

Then bake at 400F (205C) for 9-11 minutes or until mixture is starting to get golden.

$baked chopped bell pepper and onions in a white casserole dish$

Remove the dish from the oven then add in the spices and tomatoes and mix in.

$tomato paste being added into a casserole dish with minced sauteed bell pepper onion and spices$

$toasted minced bell pepper and onion in tomato puree$

Then add the rest of the ingredients and mix really well with the spatula. Cover with foil or parchment or a clean baking dish and put it back to bake for 30-35 minutes.

$ingredients for Tex Mex rice casserole in a white casserole dish$

Remove from the oven, take out the sheet or the foil. Fluff the rice a little bit then top it with cheese, pickled jalapeno and put back in oven for the cheese to melt.

You can broil it for a minute or two until the cheese has melted.

$Tex Mex Rice Casserole ready for baking$