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One-Pot Mexican Rice Casserole [vegetarian] © The Flexitarian - Annabelle Randles

One-Pot Mexican Rice Casserole [vegetarian] [gluten free]

Published on June 25, 2018 | In | By
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    • Prep Time
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This vegetarian One-Pot Mexican Rice Casserole makes a great healthy family meal. Minimum fuss, mininum washing up . . All that is required is a large oven proof frying pan or shallow casserole.

You can serve this dish on its own or with some crunchy tortillas which are always very popular with my kids!

The cheese adds a nice touch but can be skipped if you prefer dairy-free. Alternatively you can also use grated vegan cheese.

This recipe is pretty much fool-proof just make sure you check the cooking time of the rice you use.  I use brown rice for it which cooks in around 25 mins.

 

One-Pot Mexican Rice Casserole [vegetarian] © The Flexitarian - Annabelle Randles

 

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Recipe Rating

  • (5 /5)
  • 1 rating

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Ingredients

  • 1 medium onion
  • 3 garlic cloves
  • 3 Tbsp olive oil
  • 1 large red pepper
  • 150g brown rice [5.3 oz / US 1 cup] - should be able to cook in around 25mins
  • 400g can chopped tomatoes [14 oz]
  • 2 Tbsp tomato paste
  • 1 Tbsp apple cider vinegar
  • 500ml vegetable stock [0.9 pint / US 2 cups]
  • 100ml water [3.5 ounces / US 1/2 cup]
  • 2 tsp ground cumin
  • 1/2 to 1 tsp smoked paprika
  • 1 tsp dry oregano
  • pinch of cinnamon
  • 200g can corn [7 oz]
  • 400g can red kidney beans [14 oz]
  • 75g grated mature cheddar cheese [2.65 oz]
  • 1 large handful freshly chopped coriander (+ some more to serve)

Instructions

  1. Heat 3 Tbsp of olive oil in a large oven proof frying pan or shallow casserole.
  2. Add finely chopped onion and crushed garlic. Fry gently until soft.
  3. Cut red pepper in 1cm dice [0.9 inch].
  4. Add rice to onion mixture. Stir to coat all over.
  5. Add diced pepper, chopped tomatoes, tomato paste, apple cider vinegar, vegetable stock, water, spices and oregano.
  6. 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.
  7. Rinse and drain corn and red kidney beans.
  8. Add to pan with 1/2 of the grated cheese and a large handful freshly chopped coriander. Stir together.
  9. Put the grill on. Sprinkle the other half of the cheese ove the rice dish. Grill until cheese has melted.
  10. Serve straight away with a sprinkle of chopped coriander on top.

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