My Veggie Chef

Mexican Rice and Bean Casserole (GF)


Onions and garlic mingle with pinto beans, brown rice, corn, and salsa in this one dish wonder. If you love our Mexican-inspired meals, this one will become an instant favorite. Top with Daiya cheese (included) for a special treat!


  • Brown Rice
  • Chili Powder
  • Corn
  • Cumin
  • Daiya Vegan Cheese
  • Garlic Powder
  • Green Chilis
  • Onions
  • Oregano
  • Pinto Beans
  • Salsa
Cook Time
50 min
Pairs With
Good To Have
Salt Pepper
No Common Allergens Present
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. Preheat oven to 350. Lightly oil a 9 x 13 inch baking dish and set aside.
  3. Heat a large saucepan over med/high heat. Add rice, bean mixture, and 2 cups water to saucepan. Stir to combine and bring to a boil. Turn off heat and carefully transfer mixture to baking dish.
  4. Cover pan with foil and bake 45 minutes or until rice is tender and water is absorbed.
  5. Remove from oven and top with Daiya cheese. Bake 5 minutes or until cheese is melted. Season to taste with salt and pepper.


  • Beer
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