Tex Mex Rice Casserole

Name: Vegan Tex Mex Rice Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 teaspoons oil; 1 cup chopped onion; ½ cup of chopped red bell pepper; ½ cup chopped green pepper; 1 teaspoon ground cumin; ¼ teaspoon salt; 2 bay leaves; 3/4 cup of washed and soaked white rice (, I use white basmati rice soaked for 10 mins then drained ); 1/4 cup of dried red lentils (or split red lentils ); 1 cup cooked black beans or use entire 15 ounce can or 1 1/4 cups cooked; 2 teaspoons chili powder blend of choice (less or more to preference ); 1/2 teaspoon chipotle pepper flakes or powder; ¼ teaspoon each red pepper flakes and black pepper (omit if you want less heat); 1 teaspoon each garlic powder, onion powder; 1 teaspoon oregano; 2 teaspoons hot sauce or use 3 teaspoons for spicier; 14 ounce 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 ); 1 3/4 cups water or veggie broth (2 cups if the tomatoes or salsa is less moist); 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

Published: Sep 13, 2022 by Richa 39 Comments

Jump to Recipe Print Recipe

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

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.

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.

More Mexican recipes:

Mexican Egg Casserole

Mexican Street Corn Salad

Mexican Hot Chocolate Mix

Quesadilla with Walnut Taco Meat

Cauliflower Taco Meat; 1 Pan

Recipe Card

Print Recipe

4.95 from 20 votes

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

Cook Time40

Total Time55

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
3/4 cup (92.5 g) of washed and soaked white rice , I use white basmati rice soaked for 10 mins then drained
1/4 cup (45 g) of dried red lentils or split 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 less or more to preference
1/2 teaspoon chipotle pepper flakes or powder
¼ teaspoon each red pepper flakes and black pepper omit if you want less heat
1 teaspoon each garlic powder, 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
1 3/4 cups (414.03 ml) water or veggie broth 2 cups if the tomatoes or salsa is less moist

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 9x11 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, drained rice 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.

To double: double everything, but use 3 to 3.5 cups water depending on liquid content of the tomatoes or salsa etc and also use a bigger baking dish.

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

How to Make Vegan Tex Mex Rice Casserole

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 9-11 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 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.