It’s no secret that I’m a huge fan of Mexican food.
This vegetarian mexican rice casserole is what my dreams are made of!
First, we start off with cooking some white rice in a rice cooker.
Honestly you can make it on the stove, but that sticky, super fluffy rice straight from the rice cooker…now that my friends is what life is all about.
My rice cooker has been one of my most favorite purchases and I use it all the time!
Besides the rice, this recipe all comes together in one pan.
No fuss, delicious real food comfort in a bowl.
Full of fresh veggies, cream cheese (that’s where you get that luscious creaminess from!), black beans, fresh lime, enchilada sauce, and more – this casserole is all things delicious!
If you’re on the fence about dinner tonight, I highly suggest making this.
My family gobbled it up and asked for seconds.
We couldn’t wait to eat the leftovers the next day!
Enjoy this vegetarian mexican rice casserole served with a dollop of sour cream and some tortilla chips – I promise you won’t be disappointed!
Love mexican recipes? Here’s some more you may enjoy: Best Ever Veggie Enchiladas, 5 Minute Homemade Refried Beans, Crockpot Stuffed Peppers, Enchilada Tofu Burrito Bowls, Mexican Quinoa Enchilada Bake, Mexican Stuffed Sweet Potatoes.
Pin this Vegetarian Mexican Rice Casserole:
Vegetarian Mexican Rice Casserole
- 1 medium red onion, diced
- 8 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen corn kernels
- 8 oz enchilada sauce
- 14 oz diced fire roasted tomatoes
- juice of 1 lime
- 2 tablespoons cream cheese
- 4 cups COOKED white rice
- 1 can black beans, drained
- 1 teaspoon chili powder
- 3 teaspoons cumin
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1/2 cup mexican cheese + more for topping
- sour cream, for serving
- tortilla chips, for serving
- Cook rice according to instructions (I used a rice cooker) - the amount of uncooked rice varies based on your brand. You will need 4 cups of cooked rice to add to the recipe
- While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)
- Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent
- Add the corn and fire roasted tomatoes and stir an additional 3 minutes
- Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and ½ cup of mexican cheese
- Add salt to taste (I used a teaspoon)
- Serve topped with additional mexican cheese, sour cream, and tortilla chips