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.
- Chopped bell peppers - White rice - Ground cumin - Black beans - Chili powder blend - Can of diced tomato
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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.
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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.
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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.
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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.
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Then take it out of the oven, garnish with cilantro, green onion, lime juice and serve.
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