Baked Mexican Rice Vegetarian Recipes

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EASY BAKED MEXICAN RICE



Easy Baked Mexican Rice image

Simple 5 minute prep, plop it in the oven and you're good to go!

Provided by Kathi & Rachel

Categories     Dinner     Side Dish

Time 45m

Number Of Ingredients 7

1 8 oz can fire roasted tomatoes (undrained )
2 cups chicken broth
1.5 cups long grain rice
1 tbsp garlic powder
1 tbsp paprika (smoked or unsmoked, you decide!)
1 tsp chili powder
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees farenheit.
  • Combine all ingredients into casserole dish & stir. Cover tightly with foil.
  • Bake for 30-35 minutes or until rice is done and fluffy. Tomatoes will rise to top; stir in before serving and top with cheese.*Bake time depends upon oven.

Nutrition Facts : Calories 191 kcal, Carbohydrate 39 g, Protein 5 g, Fat 1 g, Sodium 35 mg, Fiber 1 g, ServingSize 1 serving

SOUTHWEST VEGETARIAN BAKE



Southwest Vegetarian Bake image

This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

3/4 cup uncooked brown rice
1-1/2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup shredded reduced-fat cheddar cheese
1 cup salsa
1 cup reduced-fat sour cream
1/4 teaspoon pepper
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend

Steps:

  • In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges

VEGETARIAN MEXICAN RICE



Vegetarian Mexican Rice image

Vegetarian Mexican Rice with tomatoes, corn, garlic & jalapeno. Serve it as a side or main dish. Vegan & gluten-free.

Provided by Manali

Categories     Main Course

Time 40m

Number Of Ingredients 14

1 cup basmati rice
2 teaspoons olive oil
1 small red onion (chopped)
1/2 jalapeno pepper (chopped)
2 garlic cloves (chopped)
3 tablespoons yellow corn
1/4 teaspoon cumin powder
1/4 teaspoon cayenne pepper (optional)
1 cup crushed canned tomatoes
1.5 cups vegetable broth or water
juice of 1 lime
1 tablespoon chopped cilantro
salt (to taste)
black pepper (to taste)

Steps:

  • Rinse and soak rice in enough water for 15-20 minutes. Drain and set aside.
  • Heat olive oil in a pan on medium heat. Once hot add chopped red onion and cook for a minute. Then add chopped jalapeno and cook for a minute.
  • Add chopped garlic and cook for another minute.
  • Add yellow corn and mix. Add cumin powder, salt, pepper and mix. You may also add some cayenne pepper at this point to increase the heat.
  • Add the soaked rice to the pan and saute for 2-3 minutes.
  • Add crushed tomatoes, vegetable broth or water and mix. Lower the heat to medium.
  • Cover the pan and cook for 10 minutes. After 10 minutes, lower heat to low and cover and cook for another 5-10 minutes or till rice is soft and done.
  • Switch off flame and let the rice remain covered. Remove cover after 10-15 minutes.
  • Fluff with fork, add cilantro and lime juice.
  • Serve vegetarian mexican rice as a side or main dish and enjoy!

Nutrition Facts : Calories 507 kcal, Carbohydrate 103 g, Protein 11 g, Fat 6 g, SaturatedFat 1 g, Sodium 873 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

BAKED MEXICAN RICE



Baked Mexican Rice image

I've tried a lot of variations on baked rice, and wanted to try it with Mexican flavors. It's so easy to let the rice bake away while you take care of other things, or prep the rest of the meal. Garnish with additional green onions if you like.

Provided by LauraF

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 55m

Yield 6

Number Of Ingredients 14

1 ½ cups parboiled rice (such as Uncle Ben's®)
2 tablespoons canola oil
1 green bell pepper, finely chopped
½ onion, finely chopped
2 large green onions, sliced
1 (.18 ounce) packet sazon seasoning with saffron (such as Goya® Azafran)
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon ground coriander
¼ teaspoon salt, or more to taste
1 ½ cups water
¾ cup tomato sauce
2 tablespoons minced fresh cilantro
1 lime, cut into wedges

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place rice in a 9-inch square baking dish. Drizzle in canola oil; stir to coat rice completely. Stir in green pepper, onion, and green onions. Season with sazon seasoning, cumin, garlic powder, coriander, and salt.
  • Combine water and tomato sauce in a microwave-safe bowl or measuring cup. Heat until simmering, about 2 minutes. Pour over the rice and stir briefly. Cover the baking dish tightly with heavy-duty aluminum foil.
  • Bake in the preheated oven for 30 minutes. Let stand, covered, for 5 minutes. Uncover and fluff with a fork. Stir in cilantro and squeeze lime juice over the top.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 42.9 g, Fat 5.4 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 389.2 mg, Sugar 2.7 g

HEALTHY VEGETARIAN MEXICAN CASSEROLE WITH RICE & BEANS



Healthy Vegetarian Mexican Casserole with Rice & Beans image

Healthy Vegetarian Mexican Rice and Bean Casserole is easy to make and filled with cheesy goodness, along with brown rice and lots of veggies. This is an easy gluten free & vegetarian casserole for a weeknight dinner or your next party!

Provided by Meeta Arora

Categories     Main Course     Side Dish

Time 40m

Number Of Ingredients 19

1 tablespoon Olive Oil
1.5 cup Red Onion (chopped )
1.5 cup Red Bell Peppers (chopped )
1.5 cup Green Bell Peppers (chopped )
2 Jalapeños (1 sliced + 1 diced, divided (adjust to taste))
2 cups Corn kernels (frozen)
1 can Black Beans (14oz, drained and rinsed)
1 can Diced Tomatoes (14oz, I used fire-roasted)
2 tablespoon Lime juice
4 cups Cooked Brown Rice
1 3/4 cup Cheddar Cheese (shredded)
1/4 cup Mexican blend cheese (shredded, for topping)
1/4 cup Cilantro (chopped )
1 teaspoon Garlic powder
2 teaspoon Ground Cumin (Jeera powder)
1 teaspoon Oregano
1 teaspoon Paprika
1/2 teaspoon Cayenne (adjust to taste )
1 teaspoon Salt (adjust to taste )

Steps:

  • Heat a large skillet with oil. Add onions, peppers and diced jalapeño. Sauté for about 4 minutes mins or until they start to brown sightly. Add the corn and saute for couple more minutes. Add the black beans, fire-roasted tomatoes, lime juice and then the spices. Stir to combine. Remove from heat. Taste and adjust salt.
  • Add the cooked brown rice and mix well. Then add 1 cup shredded cheddar cheese and mix it.
  • Preheat oven to 400º F. Grease the baking dish.
  • Transfer the rice and veggies mixture in the baking dish. Sprinkle the remaining cheddar cheese and Mexican blend cheese on the top.
  • Bake in the center of the oven for 12-15 minutes, until the cheese is bubbling.
  • (optional) Leave a few minutes under broil if desired until lightly golden.
  • Garnish with cilantro and sliced jalapeños. Cut into squares and serve!

Nutrition Facts : Calories 391 kcal, Carbohydrate 64 g, Protein 12 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 418 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

EASY BAKED MEXICAN RICE



Easy Baked Mexican Rice image

This easy Mexican rice is baked in the oven and tastes even better than the rice from your favorite Mexican restaurant! Perfect for any occasion!

Provided by The Chunky Chef

Categories     Side Dish

Time 35m

Number Of Ingredients 12

4 roma tomatoes, core removed and cut into quarters
1 yellow or white onion, skin removed and cut into quarters
1/4 cup vegetable oil
1 1/2 cups long-grain white rice
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced ((leave the seeds in if you want extra heat))
1 1/2 cups reduced sodium chicken broth
1 Tbsp tomato paste
1 tsp salt (to taste)
1/2 cup minced fresh cilantro ((divided))
2 green onions, sliced
1 lime ((juiced))

Steps:

  • Preheat oven to 350 degrees F. Add dry rice to a mesh sieve and rinse under cold water until water runs clear.
  • To a blender or food processor, add tomatoes, onion and approximately 2 Tbsp of the minced cilantro. Process until smooth. This should yield around 2 cups, but if there's excess, discard any amount more than 2 cups.
  • Add vegetable oil to a large, oven safe pan (I love to use my Le Creuset buffet casserole dish), and heat over MED heat. Add rice and saute for about 5-10 minutes, until fragrant and lightly golden.
  • Add garlic and jalapeño and stir about 30 seconds or so, until fragrant. Add tomato puree, tomato paste, chicken broth and 1 tsp salt. Stir to combine and bring to a boil.
  • Cover and bake about 25-30 minutes, until liquid is absorbed, stirring halfway through. Fluff rice with a fork, squeeze lime juice over rice and stir in cilantro and green onions.
  • Taste and adjust by adding more salt or black pepper, if needed.

Nutrition Facts : Calories 283 kcal, ServingSize 1 serving

VEGAN MEXICAN RICE CASSEROLE - OVEN BAKE OR INSTANT POT



Vegan Mexican Rice Casserole - Oven Bake or Instant Pot image

Making a delicious and healthy vegan meal does not get any easier than this Mexican inspired rice casserole. Perfect for busy weeknights, it's filled with the goodness of beans, corn and rice. A super flavorful meal that's a hearty, crowd favorite!

Provided by Bronwyn

Categories     Dinner

Number Of Ingredients 11

2 tbsp olive oil
14 oz vegan ground "beef" or 350 g firm tofu, drained and crumbled
2-3 tbsp taco seasoning
1 1/2-2 cups water or soup stock, boiling
1 1/2 cups cooked black beans, rinsed (398 mL can)
1 1/2 cups frozen corn kernels (canned (drained), or fresh corn works, too)
1 cup long grain white rice, rinsed until water is clear
1 cup tomato salsa
handful of torn up cilantro, optional
1-1 1/2 cups shredded vegan cheese, optional
avocado slices or guacamole for serving, optional

Steps:

  • Preheat the oven to 375°F.
  • In a large cast-iron enamel coated skillet over medium, heat the oil. (If you don't have an oven safe skillet, do this in a frying pan and then combine everything later in a heavy ceramic or glass 9" x 13" casserole dish.) Brown the vegan ground "beef" or tofu for 2-3 minutes, stirring frequently.
  • Sprinkle the taco seasoning over the ground or tofu, stir well to coat. De-glaze with 2 cups boiling water or soup stock, scraping the bottom to lift any stuck bits. (This is when you add everything to the casserole dish if you don't have an oven-safe heavy skillet).
  • Stir in the black beans, corn, rice and salsa. Turn off the heat. Cover with tight fitting lid or aluminum foil. Bake for 35-40 minutes, or until the rice is cooked.
  • Optional: stir in the cilantro and/or vegan cheese. If adding the vegan cheese to the top instead, cover for 5 minutes so it melts. Serve with avocado slices, guacamole, more salsa or other toppings as desired.
  • Set the Instant-Pot to Sauté. Heat the oil and then sauté the vegan ground "beef"/crumbled tofu for 3 minutes, stirring frequently. You're looking for some extra texture. Sprinkle the taco seasoning over the ground or tofu, stir well to coat.
  • Deglaze with 1 1/2 cups boiling water or soup stock, scraping the bottom to lift any stuck bits (or they will burn during pressure cooking). Layer in black beans, corn, rice and salsa. DO NOT STIR.
  • Put on the lid, ensuring the steam valve is closed. Set to Pressure Cook on high for 3 minutes. When the time is up, allow the pressure to come down naturally for 10 minutes. At the end of 10 minutes, release the steam valve.
  • Optional: stir in the cilantro and/or vegan cheese. If adding the vegan cheese to the top instead, cover for 5 minutes so it melts. Serve with avocado slices, guacamole, more salsa or other toppings as desired.

Nutrition Facts : Calories 299 kcal, Carbohydrate 45 g, Protein 13 g, Fat 9 g, SaturatedFat 1 g, Sodium 543 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

MEXICAN RICE



Mexican Rice image

Mexican Rice - tender and amazingly delicious rice recipe that's perfect for entertaining or for regular days. It taste even better than those you pay at restaurants. Minimal prep time with optimal result - comes in 2 methods for your convenience!

Provided by Imma

Categories     Main

Time 1h

Number Of Ingredients 25

3 cups or 600 g rice (, (I used Basmati))
1 medium onion (, chopped)
14 oz can tomatoes sauce
½ cup or 8 fl oz cooking oil
2 tsp chicken bouillon
2 tsp or 11.8 g salt
1 tbsp or 6.90 g paprika
1 tbsp or 9.84 g garlic powder
4 cups or 946 ml chicken broth or water
1 tsp or 2.33 g white or black pepper
1 1/2 tsp or 3.05 cumin spice
3/4 tsp or 2.03 chili spice or 1 minced jalapeño pepper (, optional, omit if cooking for kids)
¼ cup or 2 fl oz cooking oil
2 cups or 400 g long grain rice (, (I used Basmati))
1 medium onion (, chopped)
2 tsp or 5.60 g minced garlic
1 tsp or 6.90 g paprika
1 ½ tsp or 3.05 g cumin
1 tsp chicken bouillon ((replace with salt about ½ teaspoon))
1 tsp or 5.90 g salt
½ tsp or 1.16 g freshly ground black pepper
¾ tsp chili or minced jalapenos ( (optional))
8 oz tomatoes sauce
4 cups or 946 ml chicken broth or water
1 tbsp freshly chopped parsley (, for garnishing)

Steps:

  • Preheat oven to 350 degrees F. Rinse rice through water. In a half sheet baking pan
  • In a half sheet pan (12-13/16" l. x 10-7/16" w. x 2-1/2") combine all ingredients and stir so that everything is fully combined.
  • Cover tightly with aluminum foil paper.
  • Gently place in oven and let it cook for about an hour.
  • Remove carefully from oven and let it rest for about 5 minutes. Then carefully remove aluminum paper. Fluff rice with a fork and mix evenly. Serve warm
  • Heat oil in a medium saucepan over medium-high heat, add rice and brown stirring occasionally, for about 2-3 minutes.
  • Next add onions and garlic, cook for about 2 minutes or until onion become soft and translucent. Season with paprika, cumin, bouillon, salt and pepper, add in the jalapenos or chili powder if using. Cook stirring often until fragrant, for about 30 seconds.
  • Pour tomatoes sauce and chicken broth into sauce pan and bring to a boil stirring once or twice. Reduce heat to low, cover sauce pan and simmer until rice is tender and liquid is absorbed, for 15-18 minutes.
  • Remove pan from heat, let it sit covered for 5 minutes then fluff rice with a fork or serving spoon.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 349 kcal, Carbohydrate 62 g, Protein 6 g, Fat 7 g, Sodium 1043 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

BAKED MEXICAN RICE - VEGETARIAN



Baked Mexican Rice - Vegetarian image

A tomato based Mexican rice. Can be made the day before and re-heated (easy for entertaining). This resembles our favourite Mexican restaurant's rice dish that I love. If you double, add extra cooking time.

Provided by cookingpompom

Categories     White Rice

Time 50m

Yield 5-6 serving(s)

Number Of Ingredients 8

1 tablespoon oil
1 small onion, diced fine
1 teaspoon garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1 cup white rice, don't use instant (short grain)
1 3/4 cups chicken or 1 3/4 cups vegetable stock
2 tablespoons tomato paste

Steps:

  • Place the oil in a saucepan (medium) and cook the onion until translucent.
  • Add the garlic, cumin and chilli and fry over a medium heat until fragrant (about 1 - 2 minute).
  • Add the rice, stock and paste, stir to combine.
  • When ALMOST to the boil, transfer to a 2 litre (8 cup) capacity oven proof dish with a lid.
  • Cover and bake at 180oC for 35-40 minutes (or until cooked).
  • Remove from the oven and let sit for 5 minutes before serving.

Nutrition Facts : Calories 175.8, Fat 3.1, SaturatedFat 0.4, Sodium 59.5, Carbohydrate 33.3, Fiber 1.7, Sugar 1.4, Protein 3.1

BAKED MEXICAN CAULIFLOWER RICE WITH CHORIZO (VEGAN OPTION)



Baked Mexican Cauliflower Rice with Chorizo (Vegan Option) image

Mexican cauliflower rice is a simple meal with lots of flavor! Make this a gluten free, low carb recipe with chorizo. Or, make the vegetarian or vegan option by using my recipe for BBQ tempeh.

Provided by Lindsay Cotter

Categories     Dinner

Time 30m

Number Of Ingredients 15

1 Tablespoon oil
1 cup sliced onion
1 teaspoon garlic (2 cloves)
1/2 teaspoon smoked paprika/cumin each
Salt and black pepper, to taste
4 oz crumbled or sliced chorizo (or 3 oz. tempeh, for vegan or vegetarian option)
1 Tablespoon tomato paste
1 1/4 cups diced cherry, plum, or grape tomatoes (for canned tomatoes option, see notes)
1/2 cup chopped bell pepper, any color
3 cups cauliflower rice (1 small head)
1/4 cup broth or stock
chopped parsley or cilantro, for garnish
cooked chicken sausage, sliced
1 oz green chilies, optional
4 oz shredded cheese of choice (omit for paleo/whole 30 option)

Steps:

  • Preheat oven to 350 F.
  • Heat a large skillet over medium-high heat, When pan is hot, add oil and sauté onion for 4 minutes. Add garlic and continue cooking for another minute, or until fragrant.
  • Add spices, salt, pepper, and chorizo. Turn heat to medium and cook for 5 minutes. Add bell pepper, diced tomatoes, and tomato sauce. Stir, then cook for 2-3 minutes, or until peppers are soft but not cooked through. Add cauliflower rice and broth, mix to combine, then cover the pan. Cook an additional 5 minutes on medium heat.
  • Spread the mixture into an even layer on a half sheet pan. Add any optional toppings of choice. Example, cooked/sliced chicken sausage, canned green chiles, spices, etc. Bake covered for 15 minutes then remove foil, mix with spatula, and bake for another for 10 - 15 minutes. This makes the cauliflower rice extra crispy! Total baking time 25-35 minutes depending on your oven.
  • Note - If you have a family with food allergies, you can omit cheese and sausage from part of the pan before baking.
  • Remove sheet pan from the oven, transfer the Mexican cauliflower rice to plates for serving. If desired, garnish with shredded cheese and parsley or cilantro.

Nutrition Facts : Calories 209 calories, Sugar 5 g, Sodium 420.9 mg, Fat 14.8 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 10.8 g, Fiber 3 g, Protein 9.6 g, Cholesterol 25 mg

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