By Casseroles, Ethnic, Gluten Free, Mexican, Original Recipes, Rice
Jump to Recipe - Print Recipe

Mexican Rice Casserole

Comforting. Spicy. Cheesy. Tomatoey. This recipe was inspired by my Kohlrabi Quinoa Enchiladas. If you can’t find kohlrabi, you can use potato instead.
Print Recipe Pin Recipe
Servings 8

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 small kohlrabi about 11 oz, peeled and diced *see note below recipe
  • 1 small yellow onion diced
  • 1 teaspoon Garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 tsp celery seed
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon smoked paprika
  • 3 cups uncooked white rice
  • 2 tablespoons fajita seasoning
  • 6 cups vegetable broth
  • 2 cups red enchilada sauce
  • 1 14.5 oz can diced tomatoes with green chilies
  • 1 15 oz can black beans
  • 1.5 cups vegan shredded cheddar such as Daiya, Follow Your Heart, Violife, etc.
  • Garnish: chopped red cabbage and green onions

Instructions
 

  • Pre-heat the oven to 450 F. Heat a large skillet over medium heat while you prep your veggies. Heat a large pot over medium heat as well. Add the oil to the skillet, then add the diced veggies, garlic powder, oregano, salt, celery seed, pepper, and paprika. Saute for 15 minutes. Stir occasionally but not too frequently (a little browning of the kohlrabi is perfect.)
  • Add the rice and fajita seasoning to the heated pot. Toast for a couple minutes, stirring occasionally. Add the broth. Cover, bring to a boil, reduce heat and simmer for 10 minutes. The rice should be slightly under-cooked.
  • When the rice and veggies are done cooking, combine them along with the tomatoes and black beans. Pour just enough enchilada sauce onto the bottom of a large casserole dish to cover it (my dish is 14” x 9.5”. If you only have smaller dishes, you may need to use more than one.) Place the rice and veggie mixture into the dish.
  • Cover and bake in the oven for 15 minutes. Pour the remaining sauce over the top, leave the cover off, and bake for another 15 minutes. Sprinkle the cheese on top and bake for 5 more minutes. Let sit for 10 minutes before serving. Top with garnishes and enjoy.

Notes

VEGGIES: You change up the veggies in this recipe if you'd like.  Potato can easily be used instead of kohlrabi.  I have also made this with a mix of cabbage, carrot, and radish.
ENCHILADA SAUCE:  Here is a great recipe for homemade enchilada sauce: https://cookieandkate.com/enchilada-sauce-recipe/
FAJITA SEASONING: Homemade spice blends are always better!  https://www.allrecipes.com/recipe/232967/fajita-seasoning/