Hadrien Bennett

Vegetarian Mexican Rice Casserole

This recipe is delicious and fairly quick to make! I combined two recipes in one to try and make the best recipe possible. I made it this week and let me tell you, you make a lot of it, so be ready to have leftover lunch for 2-3 days!


-Mexican Rice-

  • 1 medium red onion, diced
  • 8 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 150g/1 cup corn kernels
  • 230g/8 oz enchilada sauce
  • 400g/14 oz diced fire roasted tomatoes
  • juice of 1 lime
  • 2 tablespoons cream cheese
  • 600g/4 cups COOKED white rice
  • 1 can black beans or kidney beans, drained
  • 1 teaspoon chilli powder
  • 3 teaspoons cumin
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 115g/1/2 cup Mexican cheese + more for topping
  • sour cream, for serving
  • tortilla chips, for serving

-Enchiladas Sauce-

  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 1 tablespoon ground chilli
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • Pinch of cinnamon
  • 2 tablespoons tomato paste
  • 470ml/2 cups vegetable broth
  • 1 teaspoon apple cider vinegar
  • Freshly ground black pepper


-Let’s start with the enchiladas sauce-

  1. In a small bowl, add the dry ingredients.
  2. In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of spice mixture sizzles on contact.
  3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in colour. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often for 5-7 minutes until the sauce has thickened.
  5. Remove from heat, then whisk in the vinegar and season to taste.

-Now, let’s do the other part of the recipe-

  1. Cook rice (I used a rice cooker) the amount of uncooked rice varies based on your brand. You will need 4 cups of cooked rice to add to the recipe.
  2. While rice is cooking, heat a large heavy bottomed pan over medium-high heat.
  3. Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent.
  4. Add the corn and fire roasted tomatoes and stir an additional 3 minutes.
  5. Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chilli powder, cumin, cayenne, cream cheese, and Mexican cheese.
  6. Add salt to taste.
  7. Serve topped with additional Mexican cheese, sour cream, and tortilla chips.

-Enjoy the recipe and let me know what you think, don’t forget if you want to see more you can subscribe to my newsletter and get notified when I post something new. You can also follow me on Instagram, this is where I post all of my photos. you just need to click here or on the icon next to the search bar.-

If you haven’t checked the last recipe I posted you can click here to check it out

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