This tasty, vegan one-pot Mexican rice casserole is made in the Instant Pot. It's gluten-free, soy-free, oil-free, and takes only 30 minutes to make.
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.
What you need to make this Mexican Rice Casserole
- Brown Rice (long grain)
- Black beans
- Diced tomatoes (I used fire roasted)
- Onion
- Bell pepper
- Garlic
- Corn
- Cumin
- Chili powder
- Smoked Paprika
- Avocado
- Fresh cilantro
- Lime
- Cayenne (optional, for heat)
- Oven-baked tortilla chips (optional but highly recommended)
How to prepare 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.
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 Fast, Healthy Recipes to Check Out
- Split Mung Beans
- Vegan Mushroom Pasta
- Vegan Chickpea Salad
- Veggie Chili
- Veggie Pizza for One
- Curry Quinoa Chickpea Salad
We hope you love this recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Mexican Rice Casserole
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This tasty, vegan one-pot Mexican rice casserole is made in the Instant Pot. It's gluten-free, soy-free, oil-free, and takes less than 30 minutes to make.
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 / SUPPLIES
- Instant Pot
- Can opener
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Lunch/Dinner Entrée
- Method: Instant Pot
- Cuisine: Southwestern
Keywords: one pot meal, instant pot, mexican rice, casserole, gluten free, soy free, nut free, vegan, healthy vegan recipes, daniel fast recipes, no oil, oil free, fast meals
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