Whether I make rice, or pasta, I always do too much. To use the rest, and prepare a delicious meal in a short time, I like to make this of Mexican rice casserole .
It’s a simple way to integrate plant proteins into our diet. It has everything you need to make it a balanced vegetarian dish.I really love Mexican food, actually I should say Tex-Mex food. The mixture of the cumin, the chili, the salsa and the coriander is a really winning combination for me. If you like tasty, spicy food like me you are going to love this Cauliflower Tacos Recipe
Mexican Rice Casserole
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 1x
Ingredients
- 3 cup cooked basmati rice or white rice
- 1 original Veggie Ground Round
- 1 red pepper
- 5 green onion
- 1 cup frozen corn
- 1 can red beans
- 1 cup salsa
- 2 tbsp taco seasoning
- ⅓ cup water
- ¾ cup Vegan Cheddar
- 3 tbsp coriander
- salt and pepper to taste
Instructions
- Cook the rice separately if not already done
- In a large pan, soften pepper and green onions, add corn, beans and cooked rice
- Add salsa, taco seasoning, water, and the pepper and salt. Mix well
- Transfer to a baking dish or live it if your pan is oven safe, Cover with the Vegan cheese
- Put under the broil for about 5 minutes,
- When it's out of the oven, add a coriander on top of the cheese
- Category: dinner
- Cuisine: Mexican
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