One Pot Baked Mexican Rice Casserole (Gluten free, Vegan) ⋆ FoodieeGee

Name: One Pot Baked Mexican Rice Burrito Casserole (Vegan, Gluten free)
Cook time: 20 min
Total time: 60 min
Ingredients: 3/4 cup medium grain rice, rinsed; 33 g Mexican-spiced texturised pea protein (See notes for substitutes**); 1 can crushed tomatoes ((400g)); 1/2 can mixed beans (125g rinsed ); 1/4 cup diced red capsicum ((50g)); 700 ml (2.5 cups) boiling water (or vegetable stock for extra flavour); Dairy free sour cream (see notes for recipe); Vegan Queso cheese sauce (see notes for recipe); avocado

Looking for easy, healthy vegan meal ideas? This cheesey, spicey, baked Mexican rice burrito casserole recipe will become your new comfort food, meal prep bestie!…

A hearty, vegetarian one pot rice dish with canned tomatoes, using only 5 cheap and naturally gluten free ingredients!

Enjoy this one pot dinner served with homemade dairy free sour cream, fresh guacamole and 3 Ingredient Vegan cheese as a vegan Mexican burrito bowl or burrito filling!

Vegan baked Mexican rice casserole baked in a baking dish with canned tomatoes, kidney beans, pinto beans, spicy seasoned tomato rice, textured pea protein vegetarian mince meat alternative, topped with avocado, dairy free sour cream, fresh cilantro/coriander and drizzled with melted vegan cheese sauce.

Baked Mexican Rice Ingredients & Substitutions

RICE: This recipe calls for medium-grain white rice as it cooks the quickest whilst still maintaining it’s texture. If attempting to use a different variety of rice the cook time and amount of liquid needed will vary.
BEANS: Feel free to use any variety of beans you prefer (pinto, kidney or black beans would be most commonly used in Mexican cuisine.)
CRUSHED TOMATOES: Any type of canned tomatoes will work in this recipe but crushed tomatoes add a great texture and amount of juice.
TEXTURISED PEA PROTEIN: This adds a ‘meaty’ texture and a great protein source to the dish! The recipe uses texturised pea protein which is already seasoned with Mexican spices. (Use the code ‘GEE10’ at checkout for a 10% off discount.) If substituting with a different texturised soy/vegetable protein, add the spices suggested or your favourite taco mince seasonings! (SEE RECIPE NOTES section for more info.)
CAPSICUM/BELL PEPPER: This commonly used Mexican vegetable adds a hint of fresh, juicy sweetness and extra flavour to this Mexican-inspired rice recipe!

Flatlay of cheap, healthy, dairy free, vegetarian ingredients in white bowls for baked Mexican rice casserole on a white and peach terrazzo photography backdrop. Medium-grain white rice, mixed beans (pinto beans, red kidney beans, chickpeas, black beans, borlotti beans etc.), canned crushed tomatoes, texturised pea protein vegan mince meat alternative product, diced red bell peppers / capsicum.

Fuss-free, healthy vegan lunch / dinner recipe idea…

hearty
comforting
spicy (if that’s your jam)
budget-friendly
meal prep & freezer friendly
versatile
high protein
Oh so tasty!

Mexican Rice Bowl Tips & FAQ

Do I cook rice before adding to casserole?

Short answer: No! Long answer: If you want it to cook quicker and as long as you use boiling hot liquid, your rice will cook perfectly well in the oven, no need to pre-boil the rice.

Why is my rice hard in my casserole?

If some parts of your rice are still hard or crunchy (under-cooked) after baking this may be because you didn’t press it all down into the liquid or your liquid wasn’t hot when you added it to the dish.

How do you fix undercooked rice in a casserole?

If all the liquid has been absorbed but your rice is still not cooked, drizzle a few tablespoons of extra hot liquid over your casserole and return it to the hot oven for another 5 minutes. Repeat if necessary until all the rice is cooked, but keep in mind the more liquid you add the softer and mushier the rice will become.

Is there a difference between Spanish rice and Mexican rice?

Although the names are often used interchangeably, the key difference between Spanish rice and Mexican rice is that they use different seasonings. Spanish rice gets its yellow color from saffron, whilst Mexican rice traditionally gets its’ unique colour from the inclusion of cumin. They also have different mouthfeels – Spanish rice tends to be more firm due to the different type of rice used, whereas Mexican rice is softer and almost melts in your mouth.

Pie server serving a portion slice of Vegan baked Mexican rice casserole baked out of a glass baking dish. One pot burrito rice with canned tomatoes, kidney beans, pinto beans, spicy seasoned tomato rice, textured pea protein vegetarian mince meat alternative and diced red bell peppers / capsicum (sitting on a white and peach speckled terrazzo photography backdrop benchtop)

Best rice to use for easy Mexican Rice for burritos

This recipe uses medium-grain white rice which produces moist, tender, slightly chewy grains that stick to each other when cooked. Therefore, it’s the perfect rice variety to use in burritos since it will hold the filling ingredients in your burrito well as you eat it! Medium-grain varieties also cook quicker than most other varieties of rice dinner will be on the table faster!

What dish to cook baked Mexican rice casserole in

Wondering what pans can go from stove to oven?

Cast iron, enamelled cast iron, stainless steel, and carbon steel are pretty reliable in their ability to be transferred to the oven. If you’re using one of these pots on the stove-top it should be fine to go into the oven for baking.

Glass baking dish filled with the 5 cheap, healthy, dairy free, vegetarian ingredients for baked Mexican rice casserole. Medium-grain white rice, mixed beans (pinto beans, red kidney beans, chickpeas, black beans, borlotti beans etc.), canned crushed tomatoes, texturised pea protein vegan mince meat alternative product, diced red bell peppers / capsicum (all on white and peach speckled terrazzo photography backdrop)

How to make One Pot Mexican Rice from scratch

Cook time 20 minutes

Here is the simple one-pot method for making the perfect Mexican rice for burritos and burrito bowls!

Add ingredients to pot
Add rice, tomatoes, texturised pea protein and water into a medium saucepan.
Simmer
Bring to a simmer and cook on low-med heat for 20 minutes or until all the liquid is absorbed and the rice is soft and tender.
Mix add-ins
Mix in beans and any of your favourite burrito vegetables, season to taste and serve.

How To Make Dump & Bake Casserole

If you don’t have a stovetop-friendly baking dish but still only want one-pot to wash up don’t fret. I’ve included an alternative dump and bake method in the recipe. This oven-only method will take longer for the rice to cook but it’ll be worth it. The texture may also turn out more like a creamy tomato oven-baked risotto, delish!

Important note: All rice grains have to be submerged in the hot liquid or else they won’t cook properly. Use a spoon or spatula to press down the rice into the liquid and stir every now and then so the rice cooks evenly.

What to serve with Mexican rice

Here are some tasty vegan burrito bowl topping ideas!

Home-made vegan sour cream
Guacamole or avocado
Lettuce
Tomato salsa
3 Ingredient Vegan Queso Cheese!
2 Ingredient Tahini Cheese (recipe in the Easy Vegan Eats cookbook)
jalapenos
lime juice
coriander/cilantro
corn
corn chips

Serving and Storing Mexican Rice

How long is leftover Mexican rice good for?

Leftover rice can be stored in the refrigerator for three to five days, and it can be stored in the freezer for one to two months.

Can Mexican rice be reheated?

Ideally, it is best to serve rice as soon as it has been cooked but you can reheat leftovers. When you reheat the rice casserole, always check that it’s steaming hot all the way through and do not reheat rice more than once.

Are burrito bowls served hot? Can you eat burrito bowls cold?

This Mexican casserole can be served hot or cold. If you’re eating the baked rice fresh out of the oven then it will be warm already. You can eat leftover rice cold or reheat it in the microwave until hot before adding to your burrito/burrito bowl with other fresh ingredients

How do you store cooked rice safely?

Allow the rice to cool to room temperature then transfer to a tightly covered airtight container or to several small containers for meal prep and store in the fridge or freezer.

More savoury recipes to feast on!…

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5 from 2 votes

One Pot Baked Mexican Rice Burrito Casserole (Vegan, Gluten free)

Easy baked Mexican burrito rice casserole made in one pot with only 5 ingredients! A healthy, gluten-free and vegetarian/vegan meal recipe perfect for meal prep or quick weeknight dinners!

Active Time20

Total Time1

Course: dinner, lunch, Main Course, Side Dish

Cuisine: Australian, Mexican

dairy free, gluten free, high protein, meal prep, oil free, one pot, soy free, vegan

Yield: 5

Author: Gee

INGREDIENTS

Dry Ingredients

3/4 cup medium grain rice, rinsed
33 g Mexican-spiced texturised pea protein See notes for substitutes**
1 can crushed tomatoes (400g)
1/2 can mixed beans 125g rinsed
1/4 cup diced red capsicum (50g)
700 ml (2.5 cups) boiling water or vegetable stock for extra flavour

Optional toppings

Dairy free sour cream see notes for recipe
Vegan Queso cheese sauce see notes for recipe
avocado

Instructions

Preheat oven to 190 degrees C (fan-forced).

Stove Top Method

Add rice, texturised protein, crushed tomatoes and boiling water to an oven safe saucepan. Bring to a simmer and cook on low-med heat for 20 minutes or until rice is cooked (stirring every few minutes to ensure it doesn’t stick to the bottom.) Mix in the beans & capsicum and season with salt & pepper to taste.
(You can stop at this step for a quicker option or continue with the next final step.)
Once rice is cooked, transfer to the oven for about 20 minutes or until the top is as crispy as you desire.

ALTERNATIVE METHOD

Oven-baked Method

Combine all ingredients in an oven-safe casserole dish and bake until all the liquid is absorbed, stirring every 15 minutes or so until all the rice is evenly cooked (60-75 minutes.)
Serve in a bowl with avocado, coriander, lettuce and vegan sour cream (see notes for recipes) or add as a filling in tortillas for burritos!

Notes

Texturised pea protein

The texturised pea protein used in this recipe is the Flexible Foods Mexican Mince (Discount code: GEE10 for 10% off)

You can also use the Original Mince flavour and add in: 1/2 tsp each of onion powder, garlic powder, cumin & smoked paprika (or Mexican seasoning/spices of choice.)

TVP or TSP (Texturised vegetable/soy protein) could be also substituted but keep in mind the recipe will no longer be soy-free (and these alternatives haven’t been tested.)
You can leave this ingredient out all together and add the full can of beans instead but make sure you then reduce the amount of boiling water to about 2 1/4 cups.

Dairy free sour cream recipe

Vegan Queso cheese sauce

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