This tasty, vegan one-pot Mexican Rice Casserole is made in the Instant Pot with whole plant food ingredients. Taking only 30 minutes to make, it's the perfect weeknight meal.
You may also like jackfruit birria.
This recipe makes four generous entree-size servings. Alternatively, this makes 6 to 8 side dish servings to pair with mushroom fajitas or rainbow salad. This family-friendly meal is so tasty that even the kids will enjoy it. It's gluten-free, soy-free, oil-free, and compliant with the Daniel Fast.
What You Need to Make This Mexican Rice Casserole
- Brown rice (long grain): Acts as the hearty base of the casserole.
- Black beans: An excellent source of plant-based protein, fiber, and other nutrients. You can substitute with pinto beans or kidney beans.
- Diced tomatoes: I used fire roasted diced tomatoes, but regular works too. Tomatoes are rich in lycopene, an antioxidant known for heart and cancer-protective benefits.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make This One Pot Meal
Add rice, black beans, diced tomatoes, onion, bell pepper, garlic, spices, corn, and water to the Instant Pot. Seal the vent and set it at LOW pressure for 14 minutes. Allow for natural release, about 10 minutes. Salt to taste.
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While the rice and beans are in the Instant Pot, make the oven-baked tortilla chips, if using.
Dish up and top with fresh chopped cilantro, diced or sliced avocado, and fresh lime. Serve with oven-baked tortilla chips and a green salad for a complete meal.
This recipe is great for meal prep. Store leftovers in a covered container in the refrigerator for up to four days. This dish is also freezer-friendly. Portion out and store in a freezer-safe container for up to four months.
Other Quick, Healthy Recipes to Check Out
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Mexican Rice Casserole
Equipment
Ingredients
- 1 cup brown rice long grain, dry
- 1 15 oz. can black beans drained and rinsed
- 1 15 oz. can diced tomatoes I used fire-roasted with juices
- ½ cup water
- ½ onion chopped
- 1 sweet bell pepper chopped
- 3 cloves garlic minced
- ½ cup frozen or fresh corn
- 2 tsp ground chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 avocado
- ½ cup fresh chopped cilantro
- 1 lime
- ¼ to ½ tsp cayenne pepper optional, for heat
- oven-baked tortilla chips optional but highly recommended
Instructions
- Add rice, black beans, diced tomatoes, onion, bell pepper, garlic, spices, corn, and water to the Instant Pot. Seal the vent and set it at LOW pressure for 14 minutes. Allow for natural release, about 10 minutes. Salt to taste.
- While the rice and beans are in the Instant Pot, make the oven-baked tortilla chips, if using.
- Dish up and top with fresh chopped cilantro, diced or sliced avocado, and fresh lime. Serve with oven-baked tortilla chips and a green salad for a complete meal.
Notes
- Equipment: Instant Pot
- Leftovers/Meal Prep: This recipe is great for meal prep. Store leftovers in a covered container in the refrigerator for up to four days. This dish is also freezer-friendly. Portion out and store in a freezer-safe container for up to four months.
Lizette Flores says
easy and quick and delicious! I don't cook and everyone loved it!
Kaleigh says
giving this recipe a try as part of our Daniel fast we are participating in for church. Any suggestions on what to use if I don't have an instant pot?
Gigi & Sersie says
Hey Kaleigh - You could pre-cook the rice and then in a separate sauté pan cook the veggies, and spices. Then add drained/rinsed black beans. Mix it with the rice and top with cilantro and other toppings. Theoretically, that should work although I haven't tried that method yet.