All the flavors of your favorite burrito or taco salad are united in this delicious vegetarian casserole. The recipe below calls for multicolored peppers alongside the corn and red onion, making the casserole even more beautiful.
Once the casserole is baked, top it with crushed corn chips for a bit of crunch; you can use plain ones, but feel free to experiment with chili-spiked or cool ranch versions too.
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Cooktop Cove
Vegetarian Mexican Rice Casserole
4
5 minutes
30 minutes
35 minutes
2 cups uncooked rice
2 teaspoons vegetable oil
1 tablespoon vegetable oil
1 red onion, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 poblano pepper, diced
3 cloves garlic, minced
1 jalapeño, minced
2 tablespoons tomato paste
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon oregano
1 16-ounce can black beans, drained
1 16-ounce can corn, drained
1 16-ounce can crushed tomatoes
1 cup shredded pepper jack cheese
3/4 cups crushed tortilla chips
1 avocado, sliced
1 cup jarred salsa
salt, to taste
Preheat the oven to 350 degrees.
Cook the rice according to the package directions. Toss with the two teaspoons of oil and set aside.
Heat the tablespoon of oil in a heavy-bottomed pan over high heat. Add the onion and the peppers, season with salt, and cook, stirring occasionally, until nicely browned, about 10 minutes.
Add the garlic, jalapeño, tomato paste, and spices, and cook for 1 minute, until fragrant. Add the canned beans, canned corn, and canned tomatoes. Stir well to combine.
Combine the vegetables and the rice, mixing well. Pour the mixture into a casserole dish and top with the cheese. Bake for about 10 minutes, or until the cheese is bubbly on top.
Remove from the oven and top with the crushed tortilla chips and avocado slices. Serve with salsa on the side.
