VEGGIE MEXICAN RICE CASSEROLE

David Elliott

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This simple vegan, gluten free casserole takes just one pot and 45 minutes to cook.  Filled with rice, sweet potatoes, and black beans, it is perfect for feeding a hungry family!  

I’m baaaaack with another one pot casserole.  I know it hasn’t been long since I posted my butternut squash sloppy joes, but I just couldn’t resist another one pot meal.  They’re just so easy!!!  For this version, I used a family favorite Mexican rice recipe and jazzed it up with sweet potatoes and black beans.  I’m not a fan of making a bunch of different things for each meal, so I like to squeeze as much as I can in one dish.  If I was really planning ahead, I would have just added some shredded chicken and it would be a complete meal.  Next time!

I love adding sweet potatoes to anything and everything.  They go well with so many different flavors, and they have a TON of health benefits.  They are a great source of Vitamin A, which helps with our eye development and also plays an important role in building a strong immune system.  Sweet potatoes also are high in fiber, which is great for helping us feel full after meals.  Also, sweet potatoes have antioxidants galore!!!  SO many reasons to eat sweet potatoes as much as possible. 🙂

What’s your favorite way to eat sweet potatoes?

VEGGIE MEXICAN RICE CASSEROLE

  • Author: 
  •  Prep Time: 10 mins
  •  Cook Time: 45 mins
  •  Total Time: 55 mins
  •  Yield: 16 1x

SCALE

INGREDIENTS

  • 2 Tablespoons olive oil
  • 1 medium onion, diced
  • 3 cups brown rice, rinsed
  • 3 cups diced sweet potato (skin on)
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (14 ounce) can tomato sauce
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (10 ounce) can diced tomatoes with green chiles
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 4 1/2 cups low sodium chicken or vegetable broth (more if needed)
  • 2 cups shredded cheddar cheese (optional)
  • 1 cup cilantro, chopped

INSTRUCTIONS

  1. Heat the oil in a large pot over medium heat and saute the onions until softened. Add rice and cook over low heat for a few minutes, stirring frequently to make sure the rice doesn’t burn. Add all the remaining ingredients (except cheese and cilantro), and bring to a boil. Once boiling, reduce the heat and let it simmer for about 40 minutes, until the rice is cooked and the sweet potatoes are tender. Check it every so often while it is simmering and add more liquid if needed. Adjust the seasonings as needed and top with shredded cheese and cilantro and serve!

NOTES

*This makes A LOT, so feel free to cut the recipe in half, or freeze the leftovers.

**Adapted from http://www.foodnetwork.com/recipes/ree-drummond/mexican-rice-casserole-recipe.html

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