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One-Pot Mexican Rice Casserole [vegetarian] by The Flexitarian

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

This vegetarian One-Pot Mexican Rice Casserole makes a great healthy family meal.
4.58 from 14 votes
DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Family Meals, One-pot Meals, Rice & Grains
Cuisine Mexican
Servings 4 people
Calories 628 kcal

Equipment

large oven proof frying pan or shallow casserole
grill

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 1 medium onion
  • 3 garlic cloves
  • 3 Tbsp olive oil
  • 1 large red pepper
  • 150 g brown rice - should be able to cook in around 25mins
  • 400 g can chopped tomatoes
  • 2 Tbsp tomato paste
  • 1 Tbsp apple cider vinegar
  • 500 ml vegetable stock
  • 100 ml water
  • 2 tsp ground cumin
  • 1/2 to 1 tsp smoked paprika
  • 1 tsp dry oregano
  • pinch of cinnamon
  • 200 g can corn
  • 400 g can red kidney beans
  • 40 g grated mature cheddar cheese
  • 40 g grated mature cheddar cheese for topping
  • 1 large handful freshly chopped coriander + some more to serve

Instructions
 

  • Heat 3 Tbsp of olive oil in a large oven proof frying pan or shallow casserole.
    3 Tbsp olive oil
  • Add finely chopped onion and crushed garlic. Fry gently until soft.
    1 medium onion, 3 garlic cloves
  • Cut red pepper in 1cm dice [0.9 inch].
    1 large red pepper
  • Add rice to onion mixture. Stir to coat all over.
    150 g brown rice - should be able to cook in around 25mins
  • Add diced pepper, chopped tomatoes, tomato paste, apple cider vinegar, vegetable stock, water, spices and oregano.
    400 g can chopped tomatoes, 2 Tbsp tomato paste, 1 Tbsp apple cider vinegar, 500 ml vegetable stock, 100 ml water, 2 tsp ground cumin, 1/2 to 1 tsp smoked paprika, 1 tsp dry oregano, pinch of cinnamon
  • 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.
    200 g can corn, 400 g can red kidney beans
  • Add to pan with 1/2 of the grated cheese and a large handful freshly chopped coriander. Stir together.
    40 g grated mature cheddar cheese
  • Put the grill on. Sprinkle the other half of the cheese ove the rice dish. Grill until cheese has melted.
    40 g grated mature cheddar cheese
  • Serve straight away with a sprinkle of chopped coriander on top.
    1 large handful freshly chopped coriander + some more to serve

Nutrition

Serving: 300gCalories: 628kcalCarbohydrates: 102gProtein: 15gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 1221mgPotassium: 788mgFiber: 9gSugar: 50gVitamin A: 1765IUVitamin C: 53mgCalcium: 234mgIron: 4mg

Find this recipe online:

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

https://theflexitarian.co.uk/recipe-items/one-pot-mexican-rice-casserole-vegetarian-gluten-free/