Mexican Veggie Rice Casserole
This Mexican casserole can be eaten in a bowl with tortilla chips or used as a burrito filling. It's easy to make and only uses 1 pot.
Print
Pin
Servings: 6 servings
Calories: 198kcal
Ingredients
- 2 tablespoon olive oil
- 1 onion, chopped
- 2 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder Or less if you want it mild
- ½ teaspoon smoked paprika
- 1 green bell pepper, chopped
- 4 oz. mushrooms, chopped
- 1 cup corn kernels fresh, frozen or canned
- 1 4oz. can chopped green chiles
- 1 15 oz. can black beans, drained and rinsed
- 1 14.5 oz. can fire roasted diced tomatoes
- 2 cups vegetable broth
- 1 cup white rice
Instructions
- Heat olive oil in a large skillet. Add the onions and sauté for 5 minutes.
- Add spices and cook for another minute, stirring continuously.
- Add the peppers and mushrooms and continue to sauté for another 5 minutes.
- Add the remainder of the ingredients and stir well. Bring to a boil.
- Lower the heat, cover, and simmer for 20 minutes, stirring occasionally.
- Serve in a bowl with chips or use for a burrito filling. Sprinkle with cheese (regular or non-dairy), if desired.
- Store leftover casserole in an airtight container in the fridge for up to 5 days.
Equipment
- Large skillet with lid
Notes
- I like this casserole chunky so I chop the veggies into good sized pieces. But if you are using it as a burrito filling, I would chop the peppers, onions, and mushrooms into very small pieces.
- If you are looking for more spice, add some cayenne pepper or hot sauce.
- Allow the casserole to rest for a few minutes after cooking. This helps the flavors come together.
Nutrition
Calories: 198kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 770mg | Potassium: 216mg | Fiber: 2g | Sugar: 4g | Vitamin A: 444IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Let us know how it was!
https://theleafytable.com/mexican-vegetable-casserole/