This comforting Mexican-style casserole is a robust, plant-based meal that relies on simple, wholesome ingredients for maximum flavor. The dish features a rich, velvety puree of red kidney beans blended with savory spices like cumin, chili powder, and garlic, creating a deeply satisfying texture. Layered with nutty brown rice, fresh parsley, and ripe sliced tomatoes, it offers a wonderful contrast of creamy and crisp elements. It’s an ideal choice for weeknight dinners, potlucks, or any time you crave a hearty, warming dish without the fuss. The result is a aromatic, well-seasoned main that feels both rustic and elegant, perfect for feeding a family or a crowd with minimal effort.
Mexican Bean And Rice Casserole
Description
This comforting Mexican-style casserole is a robust, plant-based meal that relies on simple, wholesome ingredients for maximum flavor. The dish features a rich, velvety puree of red kidney beans blended with savory spices like cumin, chili powder, and garlic, creating a deeply satisfying texture. Layered with nutty brown rice, fresh parsley, and ripe sliced tomatoes, it offers a wonderful contrast of creamy and crisp elements. It&# 226;ÂÂs an ideal choice for weeknight dinners, potlucks, or any time you crave a hearty, warming dish without the fuss. The result is a aromatic, well-seasoned main that feels both rustic and elegant, perfect for feeding a family or a crowd with minimal effort.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC).
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Heat oil in a large skillet over medium heat.
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Add chopped onion, celery, and diced red bell pepper; sauté until tender and slightly softened, about 5-7 minutes.
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In a blender or food processor, combine the cooked red kidney beans, 1/4 cup of bean cooking liquid (or water), tomato paste, cumin, chili powder, basil, oregano, cayenne (if using), and shoyu or tamari.
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Blend until smooth to create a creamy bean puree.
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Transfer the bean puree to a large mixing bowl.
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Fold the sautéed vegetable mixture and the soaked arame (if using) into the bean puree until well combined.
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In a separate bowl, gently toss the cooked brown rice with chopped parsley.
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Lightly oil a large, deep baking dish.
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Spread half of the rice mixture evenly over the bottom of the baking dish.
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Spread half of the bean mixture over the rice layer.
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Top with half of the sliced ripe tomatoes and distribute half of the pressed garlic cloves over the tomatoes.
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Repeat the layers with the remaining rice, bean mixture, tomatoes, and garlic.
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Bake uncovered for 45 minutes, until the top is warm and the tomatoes are tender.
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Let stand for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 286.5kcal
- % Daily Value *
- Total Fat 4.9g8%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 23.6mg1%
- Total Carbohydrate 45.2g16%
- Dietary Fiber 13.4g54%
- Sugars 6.5g
- Protein 16.5g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
For a dairy-free cheesy topping, sprinkle with nutritional yeast or vegan cheese shreds before baking.
Arame is a type of seaweed; if unavailable, you can omit it or substitute with a small amount of chopped kelp for a similar mineral depth.
Ensure your brown rice is fully cooked and cooled before assembling the casserole to maintain texture.
